Grilled Moroccan-Spiced Lamb Chops with Chermoula Marinade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb chops marinated in a vibrant chermoula sauce of herbs, garlic, and spices, then grilled to smoky perfection. This African recipe, ready in about 27 minutes, pairs lamb rib chops, fresh cilantro, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 African cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/2 cup chopped fresh cilantro, 1/2 cup chopped fresh parsley, 4 minced garlic cloves, 2 tsp ground cumin, 2 tsp paprika, 1 tsp ground coriander, 1/2 tsp red chili flakes, 1/4 cup fresh lemon juice, 1/3 cup olive oil, 1 1/2 tsp salt, and 1 tsp black pepper to make the chermoula marinade.
  2. Step 2: Place 8 lamb rib chops (about 2 lbs) in a large dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat grill to medium-high heat (around 400°F). Remove lamb from marinade and let excess drip off.
  4. Step 4: Grill lamb chops for 4-5 minutes per side for medium-rare, or until desired doneness, turning once. The exterior should be nicely charred and fragrant.
  5. Step 5: Remove chops from grill and let rest for 5 minutes before serving to allow juices to redistribute.

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