Lamb chops with chermoula

Add something new to your barbecue repertoire – tender lamb chops marinaded in garlic and lemon, grilled and served with a delicious herby, spicy sauce
Serves: 4
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins


    • 8 lamb chops, fat trimmed and bone scraped

For the marinade:

    • 2 cloves garlic, peeled and chopped
    • Grated zest and juice of 1 lemon
    • 2tbsp olive oil

For the chermoula:

    • 1 large red pepper, quartered and deseeded, or see tip
    • ½-1 red chilli, halved and deseeded
    • 1 clove garlic, peeled and crushed
    • 1 rounded tsp ground cumin
    • 3tbsp roughly chopped fresh coriander
    • 3tbsp roughly chopped fresh mint
    • 2tbsp lemon juice
    • Salt and ground black pepper


    1. To make the marinade: Mix all the ingredients together in a shallow dish. Add the lamb chops, coat well and leave them for 30 mins to 1 hour to marinate.
    1. To make the chermoula: Grill, or griddle, the red pepper and chilli until charred on the barbecue, or griddle pan, or on a baking tray under the grill. Put them in a plastic bag and leave for 5 mins for the skin to loosen. Peel off and discard the skin. Roughly chop the pepper and put it in a tall jug with the flesh scraped from the chilli, and the rest of the ingredients. Blitz with a stick blender until roughly mixed.
    1. Cook the chops on the barbecue, or griddle, for about 3 mins on each side, depending on their thickness. Serve hot with the chermoula.

Nutritional information per portion

fat 18.0g saturates 6.0g calories 291(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.