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Recipe from Weber's New American Barbecue™ by Jamie Purviance

Lamb Chops with Moroccan Rub and Tomato-Garbanzo Salad

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    8 to 10 mins

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    8 to 10 mins

the Ingredients

  • Rub
  • 2 teaspoons pure chile powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon caraway seed
  • ¼ teaspoon garlic powder
  • 2 lamb racks, each 1½ to 2 pounds, chine bones removed, frenched, and trimmed of excess fat and silver skin
  • Extra-virgin olive oil
  • Salad
  • 1½ tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 can (14 ounces) garbanzo beans (chickpeas), rinsed and drained
  • 8 ounces multicolored cherry tomatoes or grape tomatoes, each cut in half
  • 2 tablespoons chopped fresh basil leaves
  • Sea salt
  • 2 cups thinly sliced hearts of romaine
  • Lemon wedges

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Sear Grate

Instructions

  • 01 Mix the rub ingredients.
  • 02 Cut each rack into four chops, each about 1½ inches thick and including two rib bones. Lightly brush the lamb chops on both sides with oil and season evenly with the rub. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
  • 03 In a medium bowl whisk 3 tablespoons oil, the lemon juice, salt, and pepper. Add the garbanzo beans, tomatoes, and basil and mix well.
  • 04 Prepare the grill for direct cooking over medium heat (350º to 450ºF) using the Weber Gourmet BBQ System Cooking Grate. If you're using a charcoal grill, keep a part of the charcoal grate clear of briquettes as an indirect heat zone. Set the Weber Gourmet BBQ System Sear Grate in the grate opening and preheat for 5 minutes.
  • 05 Grill the chops on the sear grate (place the chops around the outer perimeter of the sear grate with the bones facing out) over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning four times to grill all sides (if flare-ups occur, move the chops temporarily over indirect heat). Remove from the grill, season with sea salt, and let rest for 3 to 5 minutes.
  • 06 Add the romaine to the salad and mix well. Serve the chops warm with the salad and lemon wedges.
Ingredients
Instructions