Saturday, May 27, 2006

Casa Moro lamb chops

Another day, another excuse to barbecue. I feel like every time I blog lately there's grilling involved. This time it was a belated beach do for The Boy's birthday. On the menu were burgers and lamb chops in equally huge quantities even though there were only five of us. There was a fair amount of leftovers and needless to say, I'm off lamb chops for a while.

The chops on the grill were from a recipe from the second Moro cookbook, Casa Moro- a great cookbook I have mentioned before. The recipe is quick, simple and is worth adding to your barbecue repertoire. Beware of over-salting these. It is quite easy to do so.

Try them over this holiday weekend. My picture doesn't do them any justice since they just look like red-orange slabs of meat but I promise you they are delicious.

Lamb Mechoui with Cumin and Paprika Salt
from Casa Moro cookbook

Serves 4

2 tbsp. whole cumin seeds, freshly ground
1 tsp. sweet paprika
1/2 tsp. hot paprika
1 tbsp. sea salt, roughly crumbled
12-16 lamb chops, depending on size
40 g. butter, melted

Mix the spices and the salt together in a bowl. Just before you are ready to grill the chops, brush them with the melted butter, sprinkle liberally with half the cumin mixture and grill 5-8 minutes either side for pink. Serve immediately with some of the remaining cumin salt on the side.


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Mom said...

Hey Mija,
I just made your lamb chops and they were delicious!!!!!
I thought all the seasonings would be too strong, but they were just right. I only had one type of paprika, so maybe on your next trip home you can bring me some.