Ingredients
1/2
cup loosely packed fresh cilantro sprigs
1/2
cup loosely packed fresh flat-leaf parsley leaves
2
small garlic cloves, finely chopped
2
(1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed
Directions
1.
Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
2.
While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
3.
Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.
5.
If you aren\'t able to grill outdoors, chops can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat.
6.
Charmoula keeps, its surface covered with plastic wrap, 1 week. It will lose its bright green color after a couple of days.
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