Grilled Zhug Ras el Hanout Lamb Chops and Tomato Salad
Tender grilled lamb chops rubbed in zhug, a spicy Yemeni green chili condiment with a North African spice rub, Ras el Hanout with hints of cardamom, cumin, and chili peppers served with a fresh salad of tomatoes, cucumbers, kalamata olives, and red onion drizzled with a lemon-oregano dressing.
Servings 4 servings
Calories: 637kcal
Ingredients
For the Lamb Chops
- 8 double-boned lamb chops about 2-inch thick
- 2 tablespoons zhug Yemeni hot sauce
- 1 ½ tablespoons Ras el Hanout seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Salad
- 2 cups mixed greens
- 8 medium tomatoes wedges
- 1 cucumber sliced
- ½ red onion thinly sliced
- ½ cup Kalamata olives halved
For the Lemon-Oregano Dressing
- ¼ cup olive oil
- 2 tablspoon grilled lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove
- Salt and cracked black pepper to taste
Equipment
- Whisk optional
- Cutting Board optional
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Marinate the Lamb Chops: Mix the zhug, Ras el Hanout, olive oil, salt, and pepper in a mixing bowl. Rub the mixture over the lamb chops, ensuring they are well-coated. Then, let them marinate for at least 15 minutes.
- Prepare the Lemon-Oregano Dressing: Preheat a grill pan over medium-high heat. While waiting for the pan to heat, mince the garlic. Next, cut the lemon in half and grill the lemon cut side down for about 5 to 6 minutes. Then, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper in a mixing bowl and set aside.
- Grill the Lamb Chops: Grill the lamb chops for about 4-5 minutes per side (for a total of 8 to 10 minutes) or until they reach your desired level of doneness. Then, remove them from heat and rest on a cutting board for a few minutes, allowing the meat juices to redistribute.
- Serve: Combine the mixed greens, sliced tomatoes, red onion, and halved Kalamata olives in a large bowl, except for the thinly sliced cucumbers. Then, drizzle the lemon-oregano dressing over the salad and toss. Add and gently toss the cucumber with the salad and plate. Finally, top each plate with 2 double-boned lamb chops.
Video
Nutrition
Calories: 637kcal | Carbohydrates: 13g | Protein: 47g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 149mg | Sodium: 462mg | Potassium: 951mg | Fiber: 5g | Sugar: 4g | Vitamin A: 683IU | Vitamin C: 43mg | Calcium: 109mg | Iron: 6mg
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