Peden + Munk
With lamb rib chops, we insist you leave the fat on the bone.
Recipe information
Yield
8 Servings
Ingredients
2
medium onions, peeled, quartered
1
cup fresh cilantro leaves with tender stems
1
cup fresh flat-leaf parsley leaves with tender stems
1
cup fresh mint leaves
1
tablespoon ground cumin
1
tablespoon paprika
2
teaspoons allspice
1
teaspoon crushed red pepper flakes
1
teaspoon ras-el-hanout or garam masala
Kosher salt
24
untrimmed lamb rib chops (about 5 pounds)
Vegetable oil (for grilling)
Preparation
Step 1
Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt. Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours.
Step 2
Prepare grill for medium-high heat and oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.
Step 3
Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 357 Protein (g) 23 Carbohydrates (g) 5 Dietary Fiber (g) 2 Total Sugars (g) 1 Fat (g) 26 Sodium (mg) 95 Saturated Fat (g) 11