Lamb Chops With Moroccan Barbeque Sauce Recipe

Name: Lamb Chops With Moroccan Barbeque Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lamb loin chops (about 1 inch thick and 4 oz each), fat trimmed; Mint Chutney; Salt; Freshly ground black pepper; Moroccan Barbeque sauce; Mint Chutney:; 1 cup lightly packed mint leaves; 1/2 cup olive oil; 1/2 cup chopped green onions; 3 Tbsp parsley leaves; 1 Tbsp Lemon Juice; 1 peeled garlic clove; 1 tsp salt; 1/2 tsp curry powder; 1/4 tsp cayenne; Barbeque Sauce:; 3/4 cup honey; 1/2 cup fresh cilantro; 1/3 cup lemon juice; 1/4 cup rice vinegar; 1/4 cup ketchup; 1/4 cup soy sauce; 1 garlic clove; 1 whole star anise; 1 3 inch cinnamon stick, broken in 3 pieces; 3/4 tsp black peppercorns; 1/4 tsp each ground ginger, ground cardamom, whole cloves, red chile flakes, salt

Servings: persons

8 lamb loin chops (about 1 inch thick and 4 oz each), fat trimmed
Mint Chutney
Salt
Freshly ground black pepper
Moroccan Barbeque sauce
Mint Chutney:
1 cup lightly packed mint leaves
1/2 cup olive oil
1/2 cup chopped green onions
3 Tbsp parsley leaves
1 Tbsp Lemon Juice
1 peeled garlic clove
1 tsp salt
1/2 tsp curry powder
1/4 tsp cayenne
Barbeque Sauce:
3/4 cup honey
1/2 cup fresh cilantro
1/3 cup lemon juice
1/4 cup rice vinegar
1/4 cup ketchup
1/4 cup soy sauce
1 garlic clove
1 whole star anise
1 3 inch cinnamon stick, broken in 3 pieces
3/4 tsp black peppercorns
1/4 tsp each ground ginger, ground cardamom, whole cloves, red chile flakes, salt

1
Chutney:
2
Blend all ingredients until smooth
3
Barbeque Sauce:
4
In 2-3 quart pan bring to simmer over medium high heat; cook until sauce is reduced about 15 minutes. Strain.
5
Lamb chops:
6
1. Rinse lamb chops and pat dry. Place chops in a bowl with about 1/4 cup mint chutney and turn to coat. Cover and chill at least 4 hours and up to 1 day.
7
2. Lift lamb chops from bowl (discard remaining chutney) and sprinkle all over with salt and pepper.
8
3. Place on cooking grate over medium high coals or gas grill on medium high; close lid for gas grill. Cook chops, turning once, until browned on both sides but still pink in center (cut to test), 9 to 12 mintues in total.
9
4. Place chops on plate and drizzle with Moroccan barbeque sauce; serve remaining chutney and sauce alongside.

1182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 8 lamb loin chops (about 1 inch thick and 4 oz each), fat trimmed, Mint Chutney, Salt, Freshly ground black pepper, and more.

Yes, Lamb Chops With Moroccan Barbeque Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Chops With Moroccan Barbeque Sauce

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