Moroccan Lamb Recipe by Chef Samone

  • 1 rack of lamb
  • 4-6 cloves of garlic
  • 1 red onion
  • 1 handful of mint
  • 1/8 cup olive oil
  • 4 tablespoons butter
Dry Spices
  • 1 tsp of Chili Flakes
  • 1 tsp of Sumac
  •  1 tablespoon of Ras El Hanot See ingredients below
  •  5 teaspoon black peppercorns
  •  4 teaspoon ground ginger
  •  4 teaspoon cumin
  •  4 teaspoon coriander seeds
  •  4 teaspoon ground cinnamon
  •  1 teaspoon grated nutmeg
  •  1 teaspoon cardamom seeds
  •  1 teaspoon paprika
  •  1 teaspoon ground turmeric
  •  1 teaspoon salt
  •  1 teaspoon ground allspice

Add dry spices to the wet mixture in food processor, blend for another minute. Remove ingredients from the mixture and add to the lamb.

Once all ingredients are on the lamb let marinate for at least 2 hours. I like to marinate mine overnight .

You can either grill the lamb chops or pan sear. To pan sear you will need 1 1/2 tablespoon of Olive Oil in pan let the pan get hot (high to med heat) pan sear the lamb for about 3 min on each side unless you would prefer well done lamb, then you would cook it longer.

Note: These same ingredients can be used on chicken as well.

Chef Samone has been featured in People Magazine, Edible Orlando, The Orlando Sentinel, The Sanford Herald, TheKnot Magazine, The Food Network Magazine, and has competed on two Food Network shows: Cooks Vs. Cons Season 5 and Food Network Star Season 14. Follow her on  Instagram.

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