Guy Fieri's Grilled Lamb Chops with Charmoula | Guy's Big Bite | Food Network

Let's make this rub that we're going to put on the chops. OK? The cast of characters. Little ground cumin. OK, that's going to take kind of the lead in this. A little bit of cumin. Just a touch of paprika. A lot of time when I'm making rubs, like for blackening spice, paprika takes the big lead. This is just going to get a touch. Some nice color coming out of this. There we go. And believe it or not, the whole thing of cayenne. No, I'm just kidding. Just a touch of cayenne. There we go. And some salt. OK? So kind of mix that together. Now what I'm going to do is reserve this. Take about half of this mixture and hold onto it because that's going to be actually going into our charmoula sauce, which is going to have some fresh herbs in it and some lemon juice. You're going to love this. OK? Get about half of that here. There we go. So I've got to cut all these, hit them with a little bit of olive oil, sprinkle them with some of that seasoning I just made, let them hang out for about 30 minutes before I put them on the hot grill. You know, when you're battering something, you're doing some Parmesan chicken, you have the dry hand, wet hand. Well, I have the dry hand, lamb hand. One to rub it all in. But I want you to take a look at that. Look at that beautiful chop right there. All rubbed in with that spices. It is going to be dynamite. OK. Throwing these onto a really hot grill. Now we've got some cumin in there, a little cayenne, a little bit of paprika. Cut these myself. These are Frenched, meaning cleaning the bone off. And I'm going to make a charmoula sauce for this that you are going to dig. OK, got to keep an eye on those chops. There's a tendency, you know, that people think with lamb and with pork that you really got to overcook it. And my thing is, boy, I want to have a little pink in the middle. OK, so in go the onions. OK. So what I got to do, I got to chop up the onions, get some garlic in, the parsley, the cilantro, zest some lemon, lemon juice in there. Remember some of that seasoning that I put on the lamb? That goes in. That will be my charmoula. Watch this happen. Get a little taste on this. Primo. Not too much salt, that's the key. All right, that's ready to go. Let's see, I got my hash working. Take a look at these chops. My grilled lamb chops with charmoula are smoky grilled, tender lamb chops that are simply seasoned and served with a fragrant, spicy Moroccan charmoula sauce. It's an outrageously good herb and onion mixture that takes grilled meat to the next level.