Ras el Hanout Lamb Chops
Rich in flavor and subtly spiced, Chef Ben Spanglers Ras el Hanout lamb chops recipe will impress your friends and family and is easy to make. Read on and we’ll show you how it’s done.
What is Ras el Hanout?
Aa spice mix from North Africa that plays a similar role in North African (Moroccan) cuisine as garam masala does in Indian cuisine as an all-purpose spice, Ras el Hanout ingredients will vary, but generally, with consist of a blend of eight or more different ingredients, some versions have many more than eight. Spices for the blend might include rose petals, cloves, cumin, cinnamon, coriander and cardamom along with other herbs and spices. Don’t worry about making it yourself though, as it’s easily purchased online. In this recipe, Ras el Hanout is rubbed onto the lamb chops and responsible for its unique taste, it’s a great way to spice them up!
This recipe is by Chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
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Ras el Hanout Lamb Chops
Equipment
- 1 grill or cast iron skillet
Ingredients
- Goat Loin Chops
- 10 small golden potatoes
- 1 Tablespoon paprika
- 1 black garlic bulb
- 1 Thai chili pepper
- 1 Tablespoon Ras el Hanout
- 15 green beans
- 4 pea tendrils optional
- 3 chive blossoms optional
- 1 oz goat cheese
- 1 lemon
- Blended olive oill as needed for browning the potatoes
- Salt & pepper
- 1/2 bunch Italian parsley
Instructions
Spice Rub
- Using mortar & pestle or a food processor, grind half of the parsley, juice of 1/4 lemon, 2 black garlic cloves, and Thai chili pepper, then add a little olive oil, ¼ teaspoon paprika, and Ras el Hanout spice until a thick paste forms.
Potatoes
- Place potatoes in water until completely submerged slow simmer until nearly tender.
- Strain potatoes and allow to cool.
- When potatoes are cool, smash each one to flatten.
- Heat cast-iron skillet with olive oil and sear potatoes.
- Remove from pan and repeat with green beans.
- Once green beans have a nice char toss with lemon zest, and reserve.
Finish and Serve
- Season chops with salt and pepper.
- Sear one side
- Flip on the side and allow to fat to render out before searing final side
- Spread Ras el Hanout herb mixture on top of the chop
- Cook until medium-rare (temperature 130⁰ F) and reserve
- Using the same pan with remaining rendered fat sear potatoes and green beans again
- Toss in pea shoots & parsley
- Season with salt and pepper & chive blossoms
- Garnish finished plate with goat cheese
Video
Notes
Nutrition