Mint and Cumin–Spiced Lamb Chops

• Gluten free

• Meat

  • 24 Untrimmed lamb rib chops (about 5 pounds

• Produce

  • 1 cup Cilantro leaves with, fresh stems tender
  • 1 cup Flat-leaf parsley leaves with, fresh stems tender
  • 1 cup Mint, fresh leaves
  • 2 Onions, medium

• Baking & Spices

  • 2 tsp Allspice
  • 1 Kosher salt
  • 1 tbsp Paprika
  • 1 tsp Ras-el-hanout or garam masala
  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 1 Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on epicurious.com

Description

Ingredients

• 2 medium onions, peeled, quartered
• 1 cup fresh cilantro leaves with tender stems
• 1 cup fresh flat-leaf parsley leaves with tender stems
• 1 cup fresh mint leaves
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons allspice
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ras-el-hanout or garam masala
• Kosher salt
• 24 untrimmed lamb rib chops (about 5 pounds)
• Vegetable oil (for grilling)

Directions

• Preparation Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt. Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours. Prepare grill for medium-high heat and oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving. Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.

Nutrition