Grilled Charmoula Lamb Chops

These lamb chops are marinated in a delicious Moroccan pesto called Charmoula, which is a thick paste of cilantro, parsley, garlic, onion, and olive oil. It infused the chops with a bright, pungent flavor. I’ve used Charmoula on tempeh as well, but have baked it low and slow, instead of grilling it. Since we have nearly two feet of snow here in Brooklyn, I opted for using my grill pan instead of tromping outside and it worked just as well. I served them with green beans tossed in a mint pesto with lemon zest and feta cheese.

Grilled Charmoula Lamb Chops
1 small onion, chopped
1/2 cup loosely packed fresh cilantro sprigs
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 small garlic cloves, finely chopped
1/4 cup olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne
2 (1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed
Procedure
1. Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
2. While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
3. Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.