Easiest Way to Prepare Yummy Smoked Lamb Chops Ras el hanout, topped with Garda Stagionato

Smoked Lamb Chops Ras el hanout, topped with Garda Stagionato. A visual tutorial on how to prepare my signature dish. Ras el hanout spiced lamb chops, with pan sauce. Ras el hanout is a Moroccan spice that pairs.

Smoked Lamb Chops Ras el hanout, topped with Garda Stagionato Ras el hanout is a spice blend most commonly found in Moroccan cuisine. In this recipe, the spice mix is used to season lamb steaks for extra flavour and served on a bed of roasted vegetables and chickpeas. Ras el hanout, which means "head of the market" in Arabic, is a complex mélange of many spices and is basic to the cooking of Morocco, Tunisia, and Algeria. You can cook Smoked Lamb Chops Ras el hanout, topped with Garda Stagionato using 3 ingredients and 5 steps. Here is how you cook that.

Ingredients of Smoked Lamb Chops Ras el hanout, topped with Garda Stagionato

  1. You need 1/4 cup of olive oil.
  2. Prepare 2 tsp of Ras el hanout.
  3. Prepare 3 of lamb chops bone in or out.

In Morocco, ras el hanout seasons mrouziya, a lamb stew with honey, raisins, and almonds. Made my own ras-el-hanout spice mix. Rubbed the meat, tied it up, overnight in the fridge. I make my own as well although its scaled back a bit from some of the recipes.

Smoked Lamb Chops Ras el hanout, topped with Garda Stagionato instructions

  1. I basically marinated these boneless lamb chops with a tsp of liquid smoke, 1/4 cup of olive oil and a around about generous measuring (2 to 3 tsp) of Ras el hanout for about a hour. Because I was lazy…Believe me, this can be modified and given more respect and time but I was simply too tired to really give it "The Business" like I normally execute. This here is the latch key kid approach..
  2. Whilst the lamb was marinating, I decided to cut and render Shallots in housemade garlic oil at a low heat with a splash of white balsamic vinegar..
  3. After a hour of the lamb marinating, I put them on a nice hot preheated grill. I grilled them about three minutes on each side (I ♡ it, grilled to perfection) and sprinkled more Ras el hanout on them, just because…It's Ras el hanout, people!?!.
  4. After these were grilled to my liking, I paired it with my leftovers of coconut rhee chun rice and a coulis I prepared with shallot, roasted red pepper and lemongrass, then crowned it with some Garda Stagionato cheese and called it a day….
  5. It was a success….

The Travel Kitchen: Ras El Hanout Lamb Tagine. Rub the lamb chops with Ras El Hanout. Remove the lamb chops and from the bag. Reserve the prunes and cooking liquid. Pat the lamb chops dry with paper towels.