Roasted thick-cut lamb loin chops with charmoula from All About Roasting: A New Approach to a Classic Art (page 131) by Molly Stevens

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Notes about this recipe

  • valente347 on May 19, 2025

    My family really enjoyed this recipe. It turned out perfectly cooked - I had to add just a couple more minutes because my gas oven is really slow to heat up, and it may not have been quite hot enough at first. The rub was amazing and perfect amount of spicy. My mom cannot have much salt for health reasons, but even without much salt in the rub or on the meat, it turned out wonderfully flavorful. My husband and I just added a little bit of salt to ours. I made double the sauce because I didn't have a lot of time to marinate the chops so I just put a pretty thick coating on them. I served them with a salad of thinly sliced raw orange pepper with some goat cheese, red wine vinegar, olive oil, parsley, mint, sumac, black pepper, and a tiny bit of mace and salt.

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