Serves 6
70 min
Chermoula-Grilled Porterhouse Lamb Chops
Recipe GLPR1bd7b0ad6d4960
Succulent lamb porterhouse chops infused with the vibrant North African flavors of chermoula—a bold paste of fresh herbs, garlic, and spices. These chops are marinated to tenderness and grilled to a perfect medium-rare, creating a dramatic restaurant-worthy main course that celebrates both the meat and the aromatic sauce.
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Ingredients
1 1/2 cups fresh cilantro, finely chopped
1/2 cup fresh parsley, finely chopped
6 garlic cloves, minced
3 tablespoons paprika
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/3 cup fresh lemon juice
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 lamb porterhouse chops (8 oz each, about 1 1/2 inches thick)
Directions
Combine chopped cilantro, parsley, minced garlic, paprika, cumin, and cayenne pepper in a bowl to form the chermoula base.
Stir fresh lemon juice, olive oil, kosher salt, and black pepper into the herb mixture until well combined, creating a thick paste.
Pat the lamb porterhouse chops dry with paper towels and season both sides lightly with additional salt and pepper.
Rub the chermoula paste generously over both sides of each lamb chop, working it into the meat. Reserve 2-3 tablespoons of chermoula for serving.
Place the coated chops on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to infuse.
Preheat the grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Remove the lamb chops from the refrigerator about 10 minutes before grilling to bring them closer to room temperature.
Place the lamb chops on the hot grill and cook for 6-8 minutes on the first side without moving them, allowing a flavorful crust to develop.
Flip the chops and cook for an additional 5-7 minutes on the second side until the internal temperature reaches 145°F for medium-rare.
Transfer the grilled lamb chops to a clean cutting board and rest for 5 minutes to redistribute the juices.
Arrange the lamb chops on a serving platter and top with the reserved chermoula paste. Serve immediately while hot.
