Andrea, when she is not busy updating the web site likes to spend time with her grill and a glass of wine. Ras el Hanout is her favourite of our spice blends and she uses it stunningly in her recipe for marinated lamb chops. Fire up your grills!
2 lamb shoulder chops 3/4" - 1" thick
2 garlic cloves crushed
1 1/2 tbsp olive oil
Juice of 1/2 small lemon
2 1/2 tsp (approx) Ras el Hanout
Combine lemon juice, garlic and oil to make a dressing and coat chops with the mixture.
Rub each side of the chop with about 1/2 tsp Ras el Hanout. Marinate at room temperature up to 1 hour or longer in the fridge.
Before grilling, rub a little more Ras el Hanout into each side of each chop and sprinkle with a little salt.
Grill on medium high for about 4 minutes per side. Flip only once!