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Lamb Chops Stall #26 |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lamb Chops Stall #26 recipe on the web!!MOROCCO Special Equipment: 4 long metal skewers The lamb chops served at the stall of Muhammad Moutawakel in the Jema al-Fna probably aren’t any better than those served at a hundred other eateries in Marrakesh. They just taste that way, served as they are under the open sky, amid the carnivalesque surroundings of the liveliest public square in North Africa. This recipe is extremely simple to prepare, but to get the full effect you need all three simple components: the grilled lamb, the tomato sauce, the shallot relish. __ rib lamb chops (each about 3 ounces and 1 inch thick) _ tbs salt, coarse (kosher or sea) _ tsp cumin, ground _ tsp garlic powder _ tsp black pepper, freshly ground _ pita bread Tomato sauce, Moroccan (see recipe) Moroccan Shallot Relish 1. Preheat the grill to high. 2. Lay three lamb chops flat on a cutting board in a row, ribs on the diagonal, pointing in the same direction. Run a metal skewer through the meat of each chop at a 60-degree angle to the bones. Skewer the remaining chops the same way. 3. Combine the salt, cumin, garlic powder, and pepper in a small bowl. Using some of this mixture, season the lamb chops on both sides. Place the remaining mixture in tiny bowls for serving and set aside. 4. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate and grill, turning with tongs, until the lamb is cooked to taste, 4 to 6 minutes per side for medium. 5. Fold a pita around the meat on each skewer and pull out the skewer. Accompany the chops with a hefty dollop of tomato sauce, a spoonful of relish, and a generous pinch of seasoned salt. Serves 4 Moroccan Tomato Sauce There are probably as many versions of this sauce as there are individual grill jockeys in Morocco. This one offers the refreshing taste of fresh mint. 2 large fresh, ripe tomatoes (about 1 pound) 1 large shallot or 1/2 small onion, peeled 3 tablespoons chopped fresh mint or Italian (flat-leaf) parsley 1 tablespoon fresh lemon juice Salt and freshly ground black pepper, to taste Cut the tomatoes in half crosswise. Grate the tomatoes through the large holes of a four-sided grater into a shallow bowl. Grate in the shallot or onion the same way. Stir in the mint, lemon juice, and salt and pepper and serve immediately. Makes about 1 1/2 cups Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Roisseried Leg of Lamb With Lemon and Butter Mexican Pit-Barbecued Lamb / Barbacoa Capetown Lamb Leg of "Mutton" With Saffron And Rosewater Australian Lamb Steaks With Sichuan Pepper Rub Rack of Lamb Ciragan Palace Grilled Lamb With Herbes De Provence Lamb With Onion-Mustard Sauce / Dibi Exotic Yogurt and Saffron Marinated Lamb Chops / Shishlik Onion Water Lamb Chops / O Be Peyaz Lamb Chops Stall #26 Moroccan Tomato Sauce The Real Turkish Shish Kebab Moroccan Lamb Kebabs Souvlaki Flambeed With Metaxa Alexandrew Dumas's Georgian-Style Lamb Kebabs Lamb and Tomato Kebabs Armenian Shish Kebab |
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