Grilled Lamb Chops with North African Chermoula

• Adapted from Mediterranean Cookbook
• Printable Recipe
• Prep & marinade time: 30 minutes
• Grill time: 10 minutes
• Serves  2 
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• Ingredients: 
• 6-8 lamb rib chops (although lamb steaks of any nature work well too)
• Marinade:
• 2-3 cloves of garlic, finely chopped or crushed
• 1 red chile, seeded and chopped (I actually used ground Aleppo Peppers - 1/2 tsp)
• 1 tsp coarse salt
• small bunch of cilantro, chopped
• small bunch of flat leaf parsley, chopped
• 2 tsp gr cumin
• 1 tsp sweet paprika
• 4-5 tbsp olive oil
• Juice of 1 lemon
• Directions:
• 1. Make chermoula marinade:  Mediterranean Cookbook (MC) way: Place garlic, red chile and coarse salt in a mortar and pestle and pound until they form a paste.  Add the cilantro and parsley and pound to a coarse paste.  Add the cumin and paprika and then pour in the oil and lemon juice.  Mix well.  My way:  use a food processor.  Start with garlic, chile or crushed aleppo and salt.  Pulse 30-45 seconds.  Add cilantro, parsley, cumin, paprika and lemon juice.  Pulse for 1 minute and pour oil down feeding tube with the motor running.  Taste for seasoning.   
• 2. Place chops in a zip lock bag and add the chermoula paste.  Rub into chops and set aside for 30 minutes or so on the counter. 
• 3. Prepare the grill or broiler to the highest setting.  Broil chops for 4-5 minutes per side, or until cooked through and crisp.   
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• MC serves it with a tomato salad.  I served it with a Spring Greens & Avocado salad with a vinaigrette of avocado oil, apple cider balsamic vinegar & a spoonful of Kozlik's Lime & Honey mustard.