Name: Grilled Charmoula Lamb Chops
Cook time: 1 1/2 hr
Total time: 3 1/2 hr
Yield: To make 6 servings
Ingredients: 3 (3-inch) cinnamon sticks; 1/4 cup coriander seeds; 1/4 cup cumin seeds; 1 teaspoon whole cloves; 1/2 cup paprika (not hot); 1 1/2 teaspoons cayenne; 1 cup olive oil; 1/4 cup finely chopped garlic (1 large head); 100 lamb rib chops, frenched to the eye (about 17 pounds frenched); 4 cups chopped fresh cilantro (4 large bunches)

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Grilled Charmoula Lamb ChopsMelanie Acevedo

We ordered our lamb chops ahead to allow time for the butcher to french them to the eye (to trim them of all fat and scrape the rib bone clean). This not only makes for a nice presentation but also makes it much easier for guests to pick them up.

Our chops, purchased from a fancy Manhattan butcher, cost $400 and were by far the most expensive part of this wedding menu. Sounds like a lot, we know, but just think what a caterer would charge.

Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.

Recipe notes

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