Cooking time: 11 min – Preparation time: 1:10 h – Serves: 4
Ingredients:
800 g lamb chops
3 glasses of 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 brush for basting 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 for letting your couscous swell and serving your chops on top.
Preparation:
1. Prepare a marinade: squeeze half a lemon and add the cumin, cinnamon, ras el hanout, ginger and crushed garlic. Place everything in a blender, then add the olive oil and blend 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 the Kokko, then cook the chops for 3 minutes on each side, turning them in the marinade. Lower the heat of the Kokko and allow the meat to cook gently for 5 minutes.
4. Arrange the chops on a plate. All that's left is to enjoy.
Tip: Serve with cinnamon couscous.
