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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat an outdoor grill for medium heat.

  • 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.

  • 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

424.9 calories; 21.6 g protein; 5.1 g carbohydrates; 95.1 mg cholesterol; 1026.5 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2008
Excellent. This recipe is incredible. It's hard to find lemon preserve so you can always make your own like I did! Mmm! Read More
(18)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2008
Excellent. This recipe is incredible. It's hard to find lemon preserve so you can always make your own like I did! Mmm! Read More
(18)
Rating: 4 stars
01/21/2008
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 lemon and garlic truly accent the lamb and gave it a very exotic flavor. Even hubby who is not always crazy about lamb thought it was bone-sucking good! I'm going to try it with a venison backstrap as well...since a deer is little more than a suped up sheep. Great idea!!! Read More
(17)
Rating: 5 stars
04/21/2019
Everyone loved this meal.Out of the park. Served with cous cous and tabouleh and grill roasted heirloom carrots Malbec wine. Read More
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