Moroccan Lamb Chops with Tomato-Olive Relish

Moroccan Lamb Chops with Tomato-Olive Relish

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From: EatingWell Magazine, May/June 2018

Having a few specialty ingredients in your pantry, such as the spice blend ras el hanout and oil-cured olives, is the fastest way to a deluxe dinner that's easy enough for weeknights and special enough for Saturday's dinner party. Round out the meal with steamed potatoes, simply dressed salad greens and a glass of white Côtes du Rhône.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup chopped seeded tomatoes
  • ¼ cup chopped oil-cured olives
  • ¼ cup chopped flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil, divided
  • Pinch of ground pepper
  • 8 lamb rib chops, trimmed (about ½ inch thick; 1¼ pounds total)
  • 1 tablespoon ras el hanout (see Tips)


  • Prep

  • Ready In

  1. Preheat grill to high.
  2. Combine tomatoes, olives, parsley, 1 tablespoon oil and pepper in a small bowl.
  3. Brush lamb with the remaining 1 tablespoon oil and sprinkle with ras el hanout. Grill 2 to 3 minutes per side for medium-rare. Serve with the relish.
  • Tips: The Moroccan spice blend ras el hanout typically features cinnamon, cumin, turmeric, ginger, cardamom, and ground black and red pepper. It's also great stirred into potato salad or roasted vegetables.

Nutrition information

  • Serving size: 2 chops & ⅓ cup relish
  • Per serving: 427 calories; 27 g fat(8 g sat); 1 g fiber; 3 g carbohydrates; 37 g protein; 12 mcg folate; 125 mg cholesterol; 1 g sugars; 0 g added sugars; 691 IU vitamin A; 11 mg vitamin C; 55 mg calcium; 3 mg iron; 296 mg sodium; 128 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable, 5 medium-fat protein, 1 fat

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