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Lamb Chops with Preserved Lemon (Moroccan Style)

Craig Nanango

"The preserved lemon in this extremely tasty dish brings out the full flavor of the lamb! I serve these lamb chops on a bed of couscous, with tabbouleh as a side dish. Enjoy with a wine of your choice, keeping in mind that this dish is quite spicy and has the tang of the preserved lemon. Personally I'd prefer a medium white such as chardonnay or even a Mosel. A mild to sweet red wine would also be great."
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55 m servings 425 cals
Original recipe yields 4 servings

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  1. Stir cilantro, parsley, and mint together in a small saucepan. Remove half of the herb mixture, and set aside. Stir the garlic, lemon, olives, olive oil, and black pepper into the remaining herbs. Spread 2 tablespoons of this mixture onto the lamb rack. Wrap the exposed bones with aluminum foil to keep them from burning. Stir the olives and bell pepper into the reserved mixture and keep warm over low heat.
  2. Preheat an outdoor grill for medium heat.
  3. Cook the lamb rack on the preheated grill until cooked to desired degree of doneness, about 4 minutes per side for medium-rare. Baste occasionally with the warmed relish. Once cooked, remove from grill, and allow to rest for 5 minutes before slicing into individual chops.
  4. To serve, arrange lamb chops on a platter, spoon some of the warmed relish over them, and sprinkle with the reserved chopped herbs.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 425 calories; 35 g fat; 5.1 g carbohydrates; 21.6 g protein; 95 mg cholesterol; 1027 mg sodium. Full nutrition

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Excellent. This recipe is incredible. It's hard to find lemon preserve, so you can always make your own like I did! Mmm!

I could not find a rack of lamb so I used some lamb chops and adapted this recipe for pan frying. Was looking for ways to utilize the Preserved Lemons I've made. This is an excellent way! The...