Lamb chops, mechoui with hot paprika and cumin salt

Spicy lamb chops cooked with typical Moroccan herbs and spices, this recipe is so easy, it's no more than lamb chops, dusted with a superb spice mix and then grilled or barbecued

Lamb chops, mechoui with hot paprika and cumin salt

Servings:	Serves 4
Calories per serving:	1288
Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	27th February 2013

Best recipe review Fabulous! 5/5 Tasted fab even though does not look great. NonLoggedInUser

I would use less spice mix on the meat next time

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 40 g ghee or butter, melted.
• 12 small lamb chops or 4 large chump chops.
• ½ teaspoon chili powder.
• 2 teaspoons sweet paprika powder.
• 1 to 2 teaspoons sea salt, crushed in a mortar and pestle.
• 2 tablespoons white cumin seeds, powdered in a coffee grinder.
• 1 teaspoon black cumin seeds, powdered in a coffee grinder.

Mise en place

• Heat the barbecue, griddle pan or grill to medium.

Method

1. Add the salt and spices to a bowl and mix well.
2. Brush the chops with the melted ghee and sprinkle about ¾ of the spice mix over the both sides of the chops.
3. Place the chops on your chosen heat source and cook for about 7 minutes a side.
4. Remove and rest for 5 minutes.

Serving suggestions

Serve with crusty bread and the remaining cumin salt in a separate dish.

Chef's note

Most variants of this recipe call for more salt. I reduced the amount to 2 teaspoons and still found it too salty. This was very tasty but I think next time I would put less of the spice mix on the meat.

See also

• Safe meat cooking temperature

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