(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesLamb Recipes pg 3 >  Moroccan Lamb Chops


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



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.


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages