Cooking time: 11 min – Preparation time: 1:10 h – Serves: 4
Ingredients:
800 g lamb chops
3 glasses olive oil
1/2 lemon
1 tbsp cumin
1 tsp cinnamon
1 tsp ras el hanout
1 tsp ground ginger
1 garlic clove
1/2 bunch coriander
5 mint leaves
Salt and pepper
Equipment:
Kokko kamado L or XL
Set of 4 stainless steel utensils including the basting brush for your marinades, meat fork, spatula, and tongs!
Chamba black clay dish for marinating your chops
Round cast iron cooking plate
or Reversible cast iron plancha plate for grilling your chops
Chamba black clay tagine dish to let your couscous steam and to serve your chops on top.
Preparation:
1. Prepare a marinade: squeeze half a lemon and add the cumin, cinnamon, ras el hanout, ginger, and pressed garlic. Place everything in a blender, then add the olive oil and blend together with the coriander and mint. Finally, season the marinade with salt and pepper.
2. In a deep dish, place the lamb chops and cover them with the marinade. Leave to marinate for 1 hour.
3. Heat up the Kokko, then cook the chops for 3 minutes on each side, turning them in the marinade. Lower the heat on the Kokko and let the meat cook gently for 5 minutes.
4. Arrange the chops on a plate. All that’s left is to enjoy.
Tip: Serve with cinnamon couscous on the side.
