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 Moroccan Spiced Lamb

A Frenched rack of lamb coated with a Moroccan spice rub. Photography courtesy Robert’s Restaurant.

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December 2009

Product Reviews / Main Nibbles / Meat & Poultry

Moroccan Spiced Lamb Chops

A Frenched Rack Of Lamb With Moroccan Pizazz

 

After the tap water is poured into patrons’ glasses from a tiger-shaped pitcher at Robert’s Restaurant, they’re given menus featuring an array of New American cuisine, including Asian-style tuna tartar with quail egg and Kobe-style beef carpaccio. But executive Chef Will Savarese says his Moroccan Spiced Lamb Chops are one of the hottest sellers from those who patron the fine dining establishment located inside Scores, the legendary gentlemen’s club in New York City, along with the Everything Fries, made with his own personal spice blend of poppy seeds, garlic, onion and kosher salt.

 

Moroccan Spiced Lamb

This recipe uses one Frenched rack of lamb cut into double chops and a Moroccan spice rub. (Find out more about different cuts of lamb in our Lamb Glossary.) Cook time is about 8 minutes for medium-rare chops, but to gain the most flavor from the spices, you should allow the meat to marinade in the spices for at least 30 minutes before grilling.

Ingredients

  • 1 Frenched rack of lamb, cut into double chops
  • 1 tablespoon cumin seeds
  • 1 tablespoon allspice
  • 1 tablespoon cardamom pods
  • 1 tablespoon coriander seed
  • 1 stick cinnamon
  • 1 tablespoon fresh mint, chopped
  • Zest of 1 lemon
  • 1 teaspoon fresh garlic chopped
  • Fresh ground pepper
  • Touch of olive oil

Preparation

  1. Toast cumin, allspice, cardamom and cinnamon in a pan over medium-low heat until fragrant. Remove and add to a spice grinder or mortar and pestle and grind into a fine powder.

  2. In a separate bowl, mix garlic, mint and lemon zest and set aside.

  3. Rub lamb chops sparingly with oil, then coat liberally with spice mixture and apply garlic, mint and zest mixture. Finish with cracked pepper and salt. Allow meat to marinade in spices at least 30 minutes before grilling.

  4. Heat grill or grill pan to medium-high and grill chops approximately 4 minutes per side for medium-rare.
  5. Serve alongside fries seasoned with poppy seeds, garlic, onion and kosher salt similar to the blend Chef Savarese uses for his Everything Fries, below.

Everything Fries

 

Recipe © copyright Chef Will Savarese. Additional material © Copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. Photos are copyright of their respective owners.



 



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