Can we make a pact? Pinky swear even? Let’s all please stop saying that we “cook things with love” or that you can “taste the love in it” when referring to our food. Because you can’t TASTE LOVE, OK???? How about cooking with skill? Competence? Am I asking too much here?
Some of the best meals I’ve ever eaten were cooked in some restaurant kitchen by a person I’ve never met who was completely indifferent to me. There was no love for me injected into the dish, and yet it tasted amazing.
On the flip side, I don’t care how much you love me, if you’re a lousy cook, it’s not love that I’m probably tasting (though I greatly appreciate your efforts regardless).
Also, I’m going to go out on a limb and assume that if you’re cooking for me at all, that it’s not with hate. And if you are secretly harboring deep seated angst towards me while making my meal, (unless there is arsenic or broken glass in the food) I’ll probably chow down enthusiastically, while remaining blissfully unaware of your loathing.
Because once again people, YOU CAN’T TASTE FEELINGS!!! Ok? Got it? Are you with me???? Good.
Now that we’ve got that unpleasantness out of the way, let’s talk about lamb.
They are adorable.
And delicious.
I know lamb can be a little pricey, but it’s worth a splurge once in awhile just to change things up a bit. And if you’re going to go for it, you might as well make it awesome.
Enter this recipe. It’s simple, and really, really flavorful! I used my new favorite seasoning, Ras el Hanout on these and it tasted amazing! Ras el Hanout is a Morrocan seasoning that has the most complex (in the best possible way) flavor that is hard to describe.
The description on the package says this “A wonderfully aromatic seasoning with rose petals and a distinct scent of cinnamon, lavender & cloves.” That’s pretty accurate but doesn’t do it justice!
Seriously, if you’re cooking a meal for someone you care about, it doesn’t get much more romantic than rose petals and lavender (but no, you STILL can’t taste the “love” in it!)Â There are also a gajillion (yes, really) other spices and flavors in it, not to mention a nice punch of heat.
SO. GOOD.
I got mine at a local indian market, but if you can’t find it locally you can purchase it here.
The other delicious element to this dish is the Morroccan condiment called Charmoula. It’s lemony, and garlicky, and just plain fantastic. You’ll want to put it on anything and everything once you try it.
I’d nom on one of Mr Hungry’s work boots if it was slathered in enough of this stuff! Even if you don’t try the lamb, or the ras el hanout, you HAVE to make this Charmoula – it’s the perfect low carb (and Whole 30!) condiment for any meat, seafood, or vegetable. Trust me on this one!
Print
Grilled Lamb Chops with Charmoula (Low Carb, Gluten Free & Whole 30)
- Yield: 4 servings 1x
Description
The perfect low carb meal to enjoy out on the patio with friends this summer!
Ingredients
- 8 lamb loin chops
- 1 tsp olive oil
- 2 Tbl Ras el Hanout
- salt
For the Charmoula
- 2 Tbl fresh mint, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 2 Tbl lemon zest
- 3 cloves garlic, roughly chopped
- 1/2 tsp smoked paprika (use regular if you don’t have smoked)
- 1 tsp red pepper flakes
- 1/4 cup olive oil
- 2 Tbl lemon juice
- salt and pepper to taste
Instructions
- Rub the lamb with olive oil and generously coat with ras el hanout and salt. (If not using the ras el hanout, season generously with salt, pepper, and a little cumin.) Preheat your grill, then grill about 2 minutes per side for medium rare. Let the meat rest a few minutes before serving.
For the Charmoula
- Combine all of the Charmoula ingredients in a food processor or magic bullet and pulse until a pesto-like consistency. Don’t overblend – it shouldn’t be completely liquified.
- Serve the lamb chops with a generous helping of Charmoula and some fresh lemon zest. Perfect with grilled asparagus and cauliflower puree on the side.
Notes
Approximate nutrition information per serving:
2 lamb chops – 392 calories, 29g fat, 0g net carbs, 31g protein
2 Tbl Charmoula – 127 calories, 14g fat, 1.5g net carbs, 0g protein
Nutrition
- Serving Size: 2 lamb chops, 2 Tbl Charmoula
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Katy says
Wow rose petals and gajillion) Really unusual. Great recipe, thank you
jennifer from brighton uk says
I had never heard of charmoula before, so glad I have now! made this with the lamb- just delicious. thank you for a ‘keeper’ recipe!
★★★★★
Amaryllis @ thetastyother.com says
Thanks for introducing me to charmoula, Mellissa! Now, I really want to put it on everything!
Mellissa Sevigny says
RIGHT??? Told ya!
Selena Wright says
My husband and I just made this tonight with grilled asparagus and it was absolutely awesome! I’ve tried lamb twice before and was not impressed but something about this recipe gave me the courage to try it one more time. I’m glad I did, this was outstanding! Every single one of your recipes have been incredible! Thank you!
Mellissa Sevigny says
Thanks so much for letting me know you guys enjoyed it Selena! I’ve had mixed results with lamb in the past too which is why I was so excited about this recipe when I first made it. There is so much flavor in the rub and sauce that it really complements the slight gaminess of the meat so that it tastes amazing instead of skunky lol! Glad it was a hit! :)
Tam says
Wonderful! Can you freeze the sauce? I have garden full of mint and parsley now, and would love to prepare it later in season.
Mellissa Sevigny says
I don’t see why not Tam, that’s a great idea! I might try it myself! :)
Dancingtigga says
Can’t wait to try this, it looks great! I’ve had a packet of Ras el Hanout in my cupboard for yonks….there’s no excuse now!
Judy @Savoring Today says
The charmoula sounds absolutely divine! I cannot wait to prepare this with fresh parsley and mint from the garden. My grilled chicken won’t know what hit it this summer. Excellent!
Mellissa Sevigny says
Thanks Judy – I can’t wait to try this on chicken too! I just love it! Next time I might try it with cilantro in place of the mint. Yum!
Carolyn says
Oh, Melisa, lamb is my weakness! These look delish. Pinning them!
Mellissa Sevigny says
Thanks Carolyn! Oddly enough I was never a huge fan of lamb until recently – but this recipe is definitely my favorite way to eat it from now on!
Sandi says
This looks fantastic!!!
Mellissa Sevigny says
Thanks Sandi – they were sooooo good!
Eric says
Careful… are you sure you want to open the can of worms known as “word peeves”? I’m with you on the “taste the love” thing, but would also add the non-verb “nom” to the list. I am sure it is not in any dictionary!
Lamb is wonderful, and this one looks great. Love those Moroccan flavors! What a delightful way to herald spring.
Mellissa Sevigny says
Touche Eric! But the word nom is so little and cute and reminds me of tiny monsters. Can’t help it!
Mellissa Sevigny says
And also this! ha ha! http://www.urbandictionary.com/define.php?term=nom
Eric says
Defn #6 would get my vote… ;) Now why don’t I object to the little emoticons???
Kim Beaulieu says
Dude, I’ll be right over. Save me the big one.
Mellissa Sevigny says
I tried. I really did. But then you took too long…so I ate it. Sorry…! ;)
Matt says
You know when I hear that line on cooking shows its like nails down a blackboard to me. Absurd….I’ll take my steak medium please…hold the love.
Anna says
Two comments:
#1 You can’t taste the LOVE? Huh. That must be why my kids won’t eat anything I make from scratch. Maybe I’ll go back to cooking with frustration and aggravation then…
#2 I never knew what the name of that sauce was, but sometimes I’ll make it in the summer using lemon thyme if I don’t have lemons. It’s so yummy!
Mellissa Sevigny says
Right? Let’s be honest, when it comes to cooking for your kids, you’re pretty much right on with frustration/aggravation – and don’t forget futility since they hate pretty much everything lately. Or maybe that’s just mine! :) I LOVE lemon thyme and I bet it would be awesome in this to replace the mint! Must try it! Thanks Anna!
Shana D says
So I am terrified of lamb and refuse to cook it. Okay not terrified but my sister used to raise them and I just can’t eat it. Rambling but what cut of meat would you recommend as a replacement for the lamb?
Mellissa Sevigny says
Honestly Shana, the lamb was amazing but this would be equally delicious using chicken or even beef. Or fish. Or shrimp. Or cauliflower. Seriously – this flavor combination is so amazing that it will transform just about any veggie or protein! Let me know if you experiment and how it comes out!
taylor @ taylormade says
WOW! these lamb chops look amazing. can’t wait to try!
Mellissa Sevigny says
Thanks Taylor, this was the best lamb I’ve ever made, hand’s down! Hope you like it too!