About this recipe:The preserved lemon in this extremely tasty dish brings out the full flavour of the lamb! I serve these lamb chops on a bed of couscous, with tabbouleh as a side dish. Enjoy with a wine of your choice, keeping in mind that this dish is quite spicy and has the tang of the preserved lemon.
4 tablespoons chopped fresh coriander
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh mint
4 cloves garlic, minced
4 tablespoons chopped Moroccan preserved lemon
1 tablespoon olive oil
ground black pepper to taste
1 (7 bone) rack of lamb, trimmed
4 tablespoons slivered Kalamata olives
1 red pepper, thinly sliced
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Method Prep:35min › Cook:15min › Extra time:5min › Ready in:55min
Stir coriander, parsley and mint together in a small saucepan. Remove half of the herb mixture, and set aside. Stir the garlic, lemon, olives, olive oil and black pepper into the remaining herbs. Spread 2 tablespoons of this mixture onto the lamb rack. Wrap the exposed bones with aluminium foil to keep them from burning. Stir the olives and red pepper into the reserved mixture and keep warm over low heat.
Preheat an outdoor BBQ for medium heat.
Cook the lamb rack on the preheated barbecue until cooked to desired degree of doneness, about 4 minutes per side for medium-rare. Baste occasionally with the warmed relish. Once cooked, remove from BBQ and allow to rest for 5 minutes before slicing into individual chops.
To serve, arrange lamb chops on a platter, spoon some of the warmed relish over them, and sprinkle with the reserved chopped herbs.