Hi friends! Sorry for not posting more this week, but I had one of those nasty kitchen accidents last Friday. I dropped and broke a casserole dish. The glass bounced off the counter embedding a piece in the palm of my hand. It was cut in a way that stitches wouldn’t have helped. Fortunately, John was there to apply a compression bandage. It was cut pretty bad. It’s almost healed so I am back in action now. Ha ha since I couldn’t get it wet, I got to sit a little bit more and watch everybody else pitch in and help. Thanks, guys.
Today I have a new twist on an old favorite. Everybody here loves broiled lamb chops! Especially me! Mmm… they are so delicious; a little bit beefy and a little bit mildly-sweet. The rib bone makes a nice little handle with a nugget of meat to savor with each bite! However, this time I decided to try a new sauce on the chops: chermoula.
When you’re following a gluten free or paleo diet, food choices can be limited. Sauces, however, are a wonderful way to add a new twist to favorite meals. Chermoula (pronounced SHe(ə)rˈmo͞oˌlə) is a spicy herb marinade or sauce used in Moroccan, Algerian, and Tunisian cuisine. It usually is served over fish (I can’t wait to try it that way), but it can also be used with meat. What better meat for this sauce than lamb? I tweaked my version of Chermoula until the combination of spices was the perfect balance of flavors. It’s super easy to whip together, and you’ll have a tasty dinner in a matter of minutes.
I know lamb chops can be a tad pricey, but sometimes you can find them on sale. Paired with chermoula, you’ll have a meal that’s naturally gluten free and paleo. Eating foods this scrumptious is a special treat. Oh, and pair them with these flavorful roasted sweet potatoes (yes, many consider sweet potatoes part of a paleo diet). They make an excellent combination.
You will marinate the lamb chops in a little garlic, oil and oregano. Marinating tenderizes the meat and locks in the juices and the oil prevents the chops from sticking to the broiling pan. 🙂 Let them sit and marinate while mixing together wonderful chermoula sauce.
This delicate sauce begins with roughly chopped fresh flat leaf parsley and cilantro. I use this quick easy chopper. I only use a tablespoon of each for a thin vinaigrette sauce. Toss the greens with chopped shallots. Add roasted ground cumin, coriander, sweet balsamic vinegar and oil. Bionaturae balsamic vinegar is gluten free from a dedicated gluten free facility! All those interesting flavors combine to make chermoula’s spicy aromatic taste which certainly enhances the lamb. Cover and refrigerate your sauce while the flavors meld and bloom.
Now to the chops. Simply, sprinkle them with salt on both sides and broil for 3-4 minutes on each side for medium-rare.
This recipe is incredibly easy. Chermoula sauce elevates tasty lamb chops to irresistible. Go ahead and serve some up tonight.
Have a happy and healthy week, friends!
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- 6-8 lamb chops
- ¼ cup + 1 tablespoon of olive oil
- 2 garlic cloves, sliced
- 1 teaspoon oregano
- salt, to taste
- 1 tablespoon parsley, chopped
- 1 tablespoon cilantro, chopped
- 1 small shallot, diced
- ¼ teaspoon roasted ground cumin
- ¼ teaspoon ground coriander seeds
- 2 tablespoons balsamic vinegar
- Marinate: Marinate lamb chops with 1 tablespoon oil, garlic and oregano. Set chops aside for 15 minutes.
- Chermoula: In a medium bowl, whisk together parsley, cilantro, shallots, cumin, coriander, vinegar and ¼ cup oil until combined. Set aside.
- Broil lamb chops: Season chops on both sides with salt. Broil for 3-4 minutes on each side. Serve with chermoula sauce.
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