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.
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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
Instructions
For the merguez spice mix (see Tips):
- 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.
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BBQ Merguez Lamb Chops
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.
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