Chermoula Lamb Chops

When it comes to the BBQ, you just can’t beat a lamb cutlet, crisp and caramelised on the outside with sweet pink, tender and juicy meat when you take a bite. Combined with this north African marinade and we are talking all the goods!!  Great on all cuts of lamb, pork and chicken too.  Off season, great under the grill or roasted to perfection.

Prep Time: 10 Mins

Cook time: 10 Mins

Serves: 4


8 lamb chops

2 cloves garlic – crushed
½ tsp ground cinnamon
3 tsp ground paprika
½ tsp ground coriander
1 tsp ground cumin
¼ tsp cayenne pepper
Juice and zest of ½ lemon
¼ cup fresh coriander – chopped
¾ cup fresh parsley – chopped
Enough olive oil to bind
Salt and freshly ground black pepper


If using a BBQ ensure your grill is hot and preheated to about 180.

In a food processor, or with a hand whizz, blitz together your marinade ingredients.  Pop your meat in a bag or dish and give your meat a good massage in the bag to allow all those amazing flavours to come together for at least 30 minutes.

Pop on the grill and cook for 5 minutes each side or depending on your cut of meat and how you like your meat cooked.  I love mine medium rare – 3 – 4 minutes each side.  Allow to rest for as long as you can stand it.

TO SERVE: With grilled asparagus and a crisp green salad.  Or just piled on a plate with good friends!