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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Lamb Chops With Moroccan Barbeque Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions