Charmoula Lamb Chops & Grilled Veg
Moroccan-spiced lamb chops seared hot and fast, served with a charmoula herb sauce and a sheet pan of grilled vegetables. One skillet, 25 minutes, dinner done.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp paprika
- 1 whole lemon, juiced
- 6 pieces lamb chops, 1.5-inch thick
- 4 cups mixed grilled vegetables (carrots, bell peppers, zucchini, eggplant, chili pepper, halved lengthwise)
Instructions
- 1
Pulse cilantro, parsley, garlic, cumin, paprika, lemon juice, and 3 tbsp olive oil in a food processor until a thick paste forms.
- 2
Reserve half the charmoula in a bowl. Pat lamb chops dry and coat both sides generously with the remaining charmoula.
- 3
Heat a cast iron skillet over high until it smokes, about 2 minutes. Sear lamb chops 2 minutes per side without moving—edges should char.
- 4
Transfer chops to a plate. Add vegetables to the hot skillet in a single layer and sear, stirring occasionally, until charred and tender, 8 minutes.
- 5
Return lamb to the skillet and toss gently with the vegetables for 1 minute to warm through.
- 6
Plate the lamb and vegetables, drizzle with the reserved charmoula, and serve immediately.
Tools you’ll need
- food processor
- 12-inch cast iron skillet
- paper towels
- tongs
- serving plates
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