Moroccan Lamb Chops With Preserved Lemon Gremolata

The scent of ras el hanout always transports me back to the souks of Marrakech. I remember vividly the vibrant colors, the bustling crowds, and the tantalizing aroma of spices hanging heavy in the air. One evening, tucked away in a tiny riad, I tasted lamb chops infused with those same fragrant spices, then brightened with preserved lemon. The memory of that perfect bite has stayed with me, inspiring countless variations, including this recipe for lamb chops with a zingy preserved lemon gremolata.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: 5-10 minutes
• Total Time: 2 hours 10 minutes
• Servings: 25
• Yield: 25 Lamb Chops
• Dietary Type: Gluten-Free, Dairy-Free (if olive oil is used)

Ingredients

• 5 racks of lamb
• 4 tablespoons ras el hanout spice mix
• 1 bunch fresh cilantro, minced
• 2 1/3 tablespoons minced garlic
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 2 preserved lemons
• 1 bunch fresh parsley leaves
• Kosher salt, to taste
• Black pepper, to taste

Equipment Needed

• Large container or bowl
• Knife
• Cutting board
• Grill or broiler
• Tongs

Instructions

1. Begin by preparing the lamb. Rinse the lamb racks and blot them thoroughly dry with paper towels.
2. Trim as much fat away from the rack as possible. This step is crucial for achieving the best flavor and texture. Excess fat can cause flare-ups on the grill and result in uneven cooking.
3. Slice between the rib bones, cutting all the way through each rack, to create individual lamb chops. Aim for approximately eight chops per rack, depending on the size of the rack.
4. Place the sliced lamb chops into a large container or bowl.
5. In a separate bowl, prepare the marinade. Combine the ras el hanout spice mix, 2 tablespoons of minced garlic, minced cilantro, and olive oil. Stir well to create a smooth paste. You may need to add a little more olive oil to achieve the desired consistency for easy slathering.
6. Toss the lamb chops in the ras el hanout mixture, ensuring that each chop is evenly coated.
7. Allow the marinated lamb chops to stand at room temperature for at least an hour, or even longer for a more intense flavor. This allows the spices to penetrate the meat, resulting in a more flavorful and tender final product.
8. Before cooking, generously sprinkle the coated lamb chops with salt and pepper. Seasoning at this stage is crucial for enhancing the overall taste.
9. Grill the lamb chops over a hot fire or broil them to your desired doneness, cooking only for a few minutes per side. Watch carefully, as they cook quickly. For medium doneness, aim for an internal temperature of 130 degrees F (54 degrees C). Use a meat thermometer to ensure accuracy.
10. Immediately after removing the lamb chops from the grill or broiler, while they are still hot, sprinkle them with lemon juice. This adds a bright, acidic note that complements the rich flavor of the lamb and spices.
11. Prepare the preserved lemon gremolata on the same day that you plan to serve the lamb chops. This ensures maximum freshness and flavor.
12. Start by preparing the preserved lemons. Remove the pulp from the preserved lemons and discard it (or save it for another use, such as a salad dressing). Thoroughly rinse the rinds in cold water to remove excess salt.
13. Mince the preserved lemon rinds very finely. This is important for achieving the right texture in the gremolata.
14. Roughly chop the fresh parsley leaves.
15. In a small bowl, combine the minced preserved lemon rinds, chopped parsley leaves, and the remaining 1/3 tablespoon of minced garlic.
16. Just before serving, sprinkle the preserved lemon gremolata generously over the grilled lamb chops. The gremolata adds a vibrant burst of flavor and visual appeal to the dish.

Preserved Lemon Instructions:

I like to make my own preserved lemons. I typically begin with around 5 pounds of organic lemons, juicing enough of them to yield about a cup. Using organic lemons is preferable, as non-organic lemons often have a coating of wax to prolong their shelf life in the supermarket. You will need a clean glass jar with an airtight seal.

Combine approximately 1 tablespoon of coriander seed with approximately 1 tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of the glass jar. Keep a small bowl of Kosher salt nearby.

Slice the lemons into quarters, cutting almost down to the stem end, but leaving them intact. Place some of the coriander and fennel seeds inside each lemon and also fill it generously with salt. Place the cut side down into the glass jar, squeezing as many lemons into the jar as you can. As you squeeze them, some of the lemon juice will be released, but it may not be enough to fill the jar completely. Continue packing in as many lemons as possible and add additional salt between the layers of lemons.

Top off the jar with freshly squeezed lemon juice. Then refrigerate for at least a month before using.

This preserved lemon technique is inspired by Jamie Oliver, but there are many variations out there. He has also suggested using this method with other citrus fruits, like limes and mandarin oranges. Meyer lemons also work nicely. Some techniques suggest adding a layer of olive oil on top, and this works well too. If refrigerated properly, the preserved lemons should last indefinitely.

Expert Tips & Tricks

• Don’t be afraid to experiment with the amount of ras el hanout. Different brands and homemade blends can vary in intensity. Start with the recommended amount and adjust to your taste.
• If you don’t have time to make your own preserved lemons, you can find them at specialty food stores or online. Be sure to rinse them thoroughly before using.
• For a more intense lemon flavor, try adding some grated lemon zest to the gremolata.
• To prevent the lamb chops from sticking to the grill, make sure the grates are clean and well-oiled.
• Rest the lamb chops for a few minutes after grilling before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.

Serving & Storage Suggestions

Serve the Moroccan lamb chops immediately after grilling, garnished with the preserved lemon gremolata. They make an elegant appetizer or a satisfying main course. They pair well with couscous, roasted vegetables, or a simple green salad.

Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or in a preheated oven at 350°F (175°C) until heated through. Avoid overheating, as this can dry them out. Freezing is not recommended, as it can affect the texture of the lamb.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	20.7 kcal	N/A
Calories from Fat	19 g	94%
Total Fat	2.2 g	3%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	0.7 mg	0%
Total Carbohydrate	0.3 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0 g	0%
Protein	0.1 g	0%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• For a spicier version, add a pinch of red pepper flakes to the ras el hanout marinade.
• If you don’t have ras el hanout on hand, you can make your own blend using spices like cumin, coriander, ginger, turmeric, cinnamon, and cloves.
• For a vegetarian option, try grilling halloumi cheese and topping it with the preserved lemon gremolata.
• Instead of parsley, try using other fresh herbs like mint or dill in the gremolata.
• Use boneless lamb loin chops instead of rib chops for a leaner option.

FAQs (Frequently Asked Questions)

Q: What is Ras el Hanout?
A: Ras el Hanout is a complex blend of spices used in Moroccan cuisine. It typically includes a mix of warming spices like cumin, coriander, ginger, cinnamon, and sometimes even floral notes like rose petals or lavender.

Q: Can I make the preserved lemon gremolata ahead of time?
A: It’s best to make the gremolata fresh on the day you plan to serve it for the brightest flavor and freshest herbs. However, you can prepare the individual components (mince the preserved lemon and chop the parsley) separately and combine them just before serving.

Q: How do I know when the lamb chops are cooked to the right doneness?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125-130°F (52-54°C); for medium, 130-135°F (54-57°C); and for medium-well, 135-140°F (57-60°C).

Q: Can I use a different cut of lamb for this recipe?
A: Yes, you can use other cuts of lamb, such as lamb loin chops or a leg of lamb. However, adjust the cooking time accordingly.

Q: Where can I find preserved lemons?
A: Preserved lemons can be found at specialty grocery stores, Middle Eastern markets, or online. You can also easily make your own using the method described in the recipe.

Final Thoughts

I hope you enjoy this recipe for Moroccan lamb chops with preserved lemon gremolata. The combination of fragrant spices, tender lamb, and zesty lemon is a truly unforgettable culinary experience. Don’t hesitate to experiment with the spices and herbs to create your own unique twist on this classic dish. Please share your feedback and let me know how it turns out. Consider pairing these lamb chops with a crisp, dry rosé or a full-bodied red wine for a complete and satisfying meal. Bon appétit!