Ras el Hanout Lamb Chops

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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.

Lamb Rib Chops with Ras el hanout

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!

Chef Ben Spangler.

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.

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Ras el Hanout Lamb Chops

Tender lamb chops spiced with the famous Ras el Hanout seasoning are a delicious choice for grill season.

Course Main Course

Cuisine Middle Eastern

Keyword ras el hanout lamb recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings People

Calories 462kcal

Cost 20

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