BBQ Merguez Lamb Chops

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I made these BBQ merguez lamb chops using up the rest of the merguez spice mix I'd made back in April for our merguez spiced lamb sausage rolls.   The spice has a lovely warmth with subtle heat.

The chops cook pretty quickly on the barbecue...they're tender and juicy with charred lines and have a lovely flavour from the spice mix.  

There are alternative cooking instructions included if you want to cook the chops inside.

Tips

• Make ahead – the merguez spice mix can be made in advance and will keep in a tightly sealed jar for up to 6 months.
• This BBQ merguez lamb chops recipe is easily adapted if you’re cooking for less or more people.

Other Recipes

You might also like to try:

• lamb dishes
• merguez spiced lamb sausage rolls

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Ingredients

For the merguez spice mix (makes almost 5 tbsp of spice mix):

• 1 tbsp cumin seeds
• 1.5 tsp coriander seeds
• 1.5 tsp fennel seeds
• 0.25 of a cinnamon stick, broken into pieces
• 0.25 tsp black peppercorns
• 2 tbsp sweet paprika or pimenton
• 0.25 tsp Kashmiri chilli powder
• 1.5 tsp salt

For the chops:

• 8 lamb chops
• olive oil
• 4 tsp merguez spice mix

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Instructions

For the merguez spice mix (see Tips):

1. Heat a frying pan on medium heat and dry roast the cumin, coriander, fennel and cinnamon stick for about 2 to 3 minutes until fragrant. Do not let them burn.
2. Leave the cooked spices to cool down completely, otherwise they'll create moisture in the final product and reduce the shelf life drastically.
3. Place the cooked spices and peppercorns into a good spice or coffee mill and blitz to a fine powder.
4. Add the paprika, chilli powder and salt and pulse to mix thoroughly or add these ingredients to a small bowl along with the ground spices and mix well to combine.
5. Store the spice mix in a dry, clean jar and keep, tightly sealed, in a cool place along with your other spices. It should last for about 6 months but as with any other spices, its potency will decrease with age.

For the chops:

1. Heat the BBQ to high. Rub both sides of each chop with some olive oil, then sprinkle 2 tsp of the spice mix over one side of each chop.   Rub the spice mix into each one, then turn them over and sprinkle the other 2 tsp of spice mix over them.  
2. Place the chops on the hot BBQ in a single layer and cook for 2 to 3 minutes on each side.   Remove from the BBQ and rest for 5 minutes.

Alternative cooking instructions:

1. Cook the chops under a hot grill for 4 to 5 minutes on each side.
2. They can also be cooked on the hob in a hot frying pan, griddle pan or skillet for 2 to 3 minutes on each side.  Cook them in a couple of batches so as not to overcrowd the pan.
3.  

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BBQ Merguez Lamb Chops

Deborah

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Cooling time for the spice mix: 10 minutes mins

Course Main, Main Course

Cuisine Middle East, North African

Servings 2 to 3 people

Ingredients

  

For the merguez spice mix - see Notes (makes almost 5 tbsp of spice mix):

• 1 tbsp cumin seeds
• 1.5 tsp coriander seeds
• 1.5 tsp fennel seeds
• 0.25 of a cinnamon stick broken into pieces
• 0.25 tsp black peppercorns
• 2 tbsp sweet paprika or pimenton
• 0.25 tsp Kashmiri chilli powder
• 1.5 tsp salt

For the chops:

• 8 lamb chops
• olive oil
• 4 tsp merguez spice mix

Instructions

 

For the merguez spice mix (see Notes):

• Heat a frying pan on medium heat and dry roast the cumin, coriander, fennel and cinnamon stick for about 2 to 3 minutes until fragrant. Do not let them burn.
• Leave the cooked spices to cool down completely, otherwise they'll create moisture in the final product and reduce the shelf life drastically.
• Place the cooked spices and peppercorns into a good spice or coffee mill and blitz to a fine powder.
• Add the paprika, chilli powder and salt and pulse to mix thoroughly or add these ingredients to a small bowl along with the ground spices and mix well to combine.
• Store the spice mix in a dry, clean jar and keep, tightly sealed, in a cool place along with your other spices. It should last for about 6 months but as with any other spices, its potency will decrease with age.

For the chops:

• Heat the BBQ to high. Rub both sides of each chop with some olive oil, then sprinkle 2 tsp of the spice mix over one side of each chop.   Rub the spice mix into each one, then turn them over and sprinkle the other 2 tsp of spice mix over them.
• Place the chops on the hot BBQ in a single layer and cook for 2 to 3 minutes on each side.   Remove from the BBQ and rest for 5 minutes.

Alternative cooking instructions:

• Cook the chops under a hot grill for 4 to 5 minutes on each side.
• They can also be cooked on the hob in a hot frying pan, griddle pan or skillet for 2 to 3 minutes on each side.  Cook them in a couple of batches so as not to overcrowd the pan.

Notes

• Make ahead – the merguez spice mix can be made in advance and will keep in a tightly sealed jar for up to 6 months.
• This BBQ merguez lamb chops recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:

• lamb dishes
• merguez spiced lamb sausage rolls

 

Keyword barbecue, griddle, grilled, lamb, merguez seasoning, summer food