Andrea, the second owner of Monsoon Coast, 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.
2 lamb shoulder chops ¾” – 1″ thick
2 garlic cloves crushed
2 TBL olive oil
Juice of 1/2 small lemon
3 tsp Ras el Hanout
Salt to taste
Fresh mint to garnish
Combine lemon juice, garlic, oil and Ras el Hanout to make a dressing and coat chops with the mixture.
Rub the chops with the marinade. Marinate at room temperature up to 1 hour.
Before grilling, rub a little more Ras el Hanout into each side.
Grill on medium high for about 4 minutes per side. Flip only once!