North African Grilled Lamb Loin Chops (with Chermoula Sauce)

North African grilled lamb loin chops garnished with coriander and chili with a side of chermoula sauce.

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North African Grilled Lamb Loin Chops (with Chermoula Sauce)

This North African Grilled Lamb Loin Chops recipe is packed with bright parsley and cilantro, warm spices, garlic, and fresh lemon. Perfect for summer entertaining or a special occasion. The best part? The same chermoula works as both a flavorful marinade and a fresh finishing sauce.

Prep Time10

Cook Time20

Marinating Time1

Total Time1 30

Course: Main Course

Cuisine: North African

Servings: People

Author: Luay Ghafari

Cost: $35

Equipment

Small food processor - Affiliate link

Ingredients

For the Chermoula

¾ cup Fresh flat leaf parsley - Leaves and stems
¾ cup Fresh cilantro (coriander) - Leaves and stems
2-3 Garlic cloves
2-3 tbsp Extra-virgin olive oil
1 Lemon zest - From 1 lemon
2 tbsp Lemon juice - From 1 lemon
1 tsp Ground cumin
1 tsp Ground coriander
½ tsp Smoked paprika
½ tsp Red pepper flakes - Optional, use more or less
½ tsp Kosher salt
¼ tsp Black pepper

For the Lamb

2½ lb Lamb loin chops - about 8 chops
2 tbsp Olive oil
2 tsp Kosher salt
½ tsp Black pepper
Chopped cilantro and hot chili peppers for garnish

Instructions

Make the Marinade/Sauce. Add the parsley, cilantro, garlic, olive oil, lemon zest, lemon juice, cumin, coriander, smoked paprika, red pepper flakes (if using), salt, and black pepper to a food processor. Blend until mostly smooth but still slightly textured. Transfer to a bowl.
Season the Meat. Pat the lamb loin chops dry and season both sides with olive oil, kosher salt, and black pepper. Arrange them in a single layer in a glass or ceramic baking dish.
Marinate. Spoon about two-thirds of the chermoula over the lamb, making sure every chop is well coated. Reserve the remaining one-third of the sauce for serving. Cover and refrigerate for at least one hour, although overnight produces the deepest flavor.
Grill and Serve. Preheat a charcoal or gas grill. Sear the lamb over medium-high heat to develop beautiful grill marks before moving to medium heat to finish cooking. Cook until your preferred doneness is reached, checking with an instant-read thermometer. I personally love lamb cooked to medium doneness, which is 140-145°F (60-63°C). Allow the chops to rest for 5 to 10 minutes before serving with the reserved chermoula, chopped cilantro, and optional sliced hot peppers.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient Notes:

Lamb Loin Chops: I am using bone-in loin chops. They are usually found in the meat case, pre-cut and ready to buy by weight. Many grocers will carry frozen Australian or New Zealand lamb too. Ask the butcher. If lamb loin chops are not available, you can use a rack of lamb cut the ribs into chops yourself (or ask your butcher).
Fresh Herbs: Chermoula Sauce is made with both fresh parsley and fresh cilantro. You will definitely need both herbs to make this sauce that doubles as the marinade.
Lemon: You will need both lemon zest and lemon juice for the sauce.
Spices: There is where chermoula gets its smokiness and earthiness from. You will need ground cumin, ground coriander, smoked paprika and optional chili flakes for heat.

Tips for Success:

Marinate the lamb overnight whenever possible. The herbs, garlic, and spices have more time to penetrate the meat, resulting in deeper flavor.
Reserve part of the Chermoula Sauce before it touches the raw meat so you have a vibrant fresh sauce for serving.
Let the lamb sit at room temperature for about 20–30 minutes before grilling so it cooks more evenly.
Use a two-zone fire if using a charcoal grill. Sear over direct heat, then move the chops to a cooler section if needed to finish cooking without burning the herbs.
An instant-read thermometer is the easiest way to avoid overcooking. Medium-rare to medium generally provides the juiciest results for loin chops.

Nutrition