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. tablespoon cumin
1 teaspoon cinnamon
1 teaspoon raz-el-hanout
1 teaspoon ground ginger
1 clove garlic
1/2 bunch coriander
5 mint leaves
Salt and pepper
Material:
Kamado Kokko L or XL
Set of 4 stainless steel utensils withbrush for basting marinades, meat fork, spatula and tongs!
Chamba black clay dish for marinating chops
Round cast-iron baking tray
or Reversible cast-iron plancha griddle for grilling chops
Chamba black clay tagine dish to let your semolina swell and present your chops on top.
Preparation:
1. Prepare a marinade: squeeze half a lemon and add cumin, cinnamon, raz-el-hanout, ginger and pressed garlic. Put 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. Place the lamb chops in a deep dish and cover with the marinade. Leave to marinate for 1 hour.
3. Heat the Kokko, then cook the chops for 3 min on each side, tossing them in the marinade. Reduce the intensity of the Kokko and leave the meat to cook undisturbed for 5 min.
4. Arrange the chops on a plate. All that's left to do is enjoy.
Tip: Serve with cinnamon couscous semolina.
