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Moroccan Spiced Lamb Chops
 

David Walzog
SW Steakhouse
 
If you love a flavorful char on red meat, make these lamb chops. A dry rub of high-impact spices is spread on two lamb racks. When grilled, the spices are essentially toasted right onto the meat, releasing their flavor and fusing them together. Then you separate the chops and serve them as eat-with-your-hands appetizers. Warning: People will be licking their fingers clean.

1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3/4 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground fennel seeds 1 teaspoon dry mustard
1 teaspoon Kosher salt
1/4 teaspoon ground nutmeg
1/4 cup corn oil
2 baby lamb racks, 8 bones each, bones cleaned, 1/8 inch of fat left on exterior of loin 1-11/4” diameter loin

Put all the ingredients except the lamb in a mixing bowl and stir together. Rub the mixture all over the lamb. Set aside to marinate for 1 hour.

Prepare an outdoor grill for grilling, letting the coals burn until covered with white ash.

Wrap the bones of the lamb racks with aluminum foil and grill over medium – high heat for 6 to 7 minutes on either side, or until the internal temperature on an instant-read thermometer reaches 105°F to 110°F degrees F. Allow to rest for 10 minutes.

To serve, slice the lamb into chops at each bone, arrange on a platter, and serve.

Makes 16 lamb chops

 
 
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