Bold and aromatic, these North African-inspired lamb chops are marinated in kefir (or yogurt) with garlic and ras el hanout, then grilled to perfection. Finished with fresh herbs and a final dusting of spice, this dish is juicy, deeply flavorful, and perfect for your next summer grill session.
Image source: AI-generated
Ready In: 3 hours
Ingredients: 7
Serves: 8
Ingredients (US Units)
- 32 oz kefir or whole milk plain yogurt
- ⅓ cup ras el hanout spice mix, plus extra for serving (about a 1.6 oz jar)
- 8 garlic cloves, smashed
- 3 tablespoons kosher salt
- 8 lamb blade chops, ½ inch thick
- Cilantro leaves and thinly sliced scallion, for garnish
- Vegetable oil (for brushing grill)
Directions
- In a medium bowl, whisk together kefir (or yogurt), ras el hanout, garlic, and salt.
- Place lamb chops in a large resealable plastic bag. Pour in the marinade, seal, and press out any air. Refrigerate for at least 3 hours, up to 24.
- Preheat grill to high heat. Clean grill grates well and brush with oil.
- Remove lamb from marinade, shaking off excess. Grill for about 3 minutes per side, or until charred and cooked to medium-rare.
- Transfer to a platter and let rest for 10 minutes.
- Garnish with fresh cilantro, scallions, and a light dusting of ras el hanout before serving.
