Braised Moroccan Lamb Chops Recipes

Steps:

• Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
• Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
• Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

Steps:

• Brown the lamb On a large plate, stir together the flour and the 1 tsp. salt. Coat the lamb chops evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if needed, add the lamb chops and cook, turning once, until browned, about 3 minutes per side. Transfer the chops to a slow cooker. Make the sauce Pour off all but about 1 Tbs. of the fat from the fry pan and return the pan to medium-high heat. Add the onion and sauté until translucent, 2 to 3 minutes. Sprinkle with the cumin, paprika and reserved flour mixture and sauté briefly, just until fragrant. Pour in the broth and lemon juice. Increase the heat to high, bring to a boil and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the contents of the pan over the lamb. Braise the lamb Cover and cook until the lamb is very tender, 3 to 4 hours on high or 6 to 8 hours on low according to the manufacturer's instructions. About 1 hour before the lamb is ready, add the olives. When the lamb is ready, transfer it to a platter and cover with aluminum foil. Skim off any excess fat from the surface of the sauce. Season the sauce with salt and pepper and stir in the mint. Leave the chops on the platter or transfer to individual plates. Spoon the sauce with the olives and mint over the lamb and serve immediately. Serves 6 to 8.

Steps:

• Place chops in a glass dish.
• Mix remaining ingredients together and pour over chops.
• Refrigerate at least 6 hours (or overnight).
• Put chops and marinade in an ovenproof dish and cover.
• Bake in a 350F oven for 30 minutes.

Steps:

• heat oil in large pan on stovetop, med hi heat.
• add onions and garlic, cook to soften.
• combine spices, rub on both sides of chops and brown on both sides.
• remove from pan.
• add wine, to deglaze the pan, reduce to half.
• add water, bring to boil.
• add chops and juices back to pan, cover, simmer 1 hour.

Steps:

• In a small bowl, stir together the 1/2 cup mint, coriander, garlic, paprika, cumin, black pepper, cayenne pepper, salt, lemon juice, and olive oil.
• Rub the mixture into the chops, coating evenly, and place in a non-aluminum container. Cover and marinate at cool room temperature for 2 hours or up to overnight in the refrigerator.
• Prepare a fire in a grill. If the chops are refrigerated, bring to room temperature.
• Place the chops on an oiled grill rack and grill, turning once, for 4 minutes per side for medium-rare, or until done to your liking.
• Transfer to a warmed platter or individual plates and sprinkle with mint, if using. Serve immediately.