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All Fired Up!
by Margaret Howard

Moroccan seasonings are a savory blend of spices, garlic, orange or lemon juice and often their peel. These flavors are becoming increasingly popular in North American home cooking due to the growth of restaurants specializing in Moroccan cuisine.
Makes 6 servings.


    • 1/2 cup plain yogurt 1
    • 3 tbsp orange juice concentrate
    • 2 cloves garlic, minced
    • 1 tsp each: ground coriander and grated orange peel
    • 1/2 tsp each: salt, ground cumin and cinnamon
    • 1/4 tsp each: ground cloves and ginger

    • 6 lamb steaks or chops (3/4 inch thick)

    Cucumber Tomato Sauce
    • 3/4 cup diced cucumber
    • 1/2 cup chopped tomato
    • 1/3 cup finely chopped onion
    • 1/2 cup plain yogurt
    • Salt and freshly ground pepper


1. For marinade: In small bowl, combine yogurt, juice, garlic and seasonings; stir well.

2. For lamb chops: Trim excess fat and discard. Place lamb in shallow nonreactive dish or resealable plastic bag. Pour marinade over lamb; turn to coat. Cover and refrigerate for at least 4 hours or overnight, turn - chops occasionally.

3. Remove lamb from marinade; reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm.

4. Preheat grill on medium. Place lamb on oiled grill rack. Close lid and cook to desired stage of doneness; turn once. Baste often with warm marinade.

5. For sauce: Meanwhile, in small bowl, combine cucumber, tomato, onion and yogurt. Season to taste with salt and pepper. Serve sauce with lamb steaks.

Suggested Menu: Serve with grilled new potatoes and artichokes along with a green salad.

Wine: Serve with Sangiovese or a white Semillon.

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