Grilled Charmoula Lamb Chops

1. 1

   Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves.

2. 2

   Stir together with paprika and cayenne.

3. 3

   Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat.

4. 4

   Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat.

5. 5

   Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner.

6. 6

   Marinate, chilled, at least 2 hours.

7. 7

   Prepare grill.

8. 8

   Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare.

9. 9

   (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.)

10. 10

    Serve lamb warm or at room temperature.

11. 11

    Follow the directions above using the following ingredient amounts:

12. 12

    1 (3-inch) cinnamon sticks

13. 13

    1 tablespoon coriander seeds

14. 14

    1 tablespoon cumin seeds

15. 15

    3 whole cloves

16. 16

    2 tablespoons paprika (not hot)

17. 17

    1/2 teaspoon cayenne

18. 18

    3 tablespoons olive oil

19. 19

    1 tablespoon finely chopped garlic

20. 20

    2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb.

21. 21

    frenched)

22. 22

    4 cups chopped fresh cilantro (4 large bunches)

* Per serving · 4 servings · Values may vary.