I consider lamb loin chops a delicacy. And, when I season them with ras el hanout and fresh herbs I call them a north african lamb loin chop delicacy! The flavors of North Africa have sensual spice blends that can be warm and toasty, firey and spicy, and those full of intoxicating floral scents. These spice blends, some of which can be found in my cookbook Ally’s Kitchen~A Passport for Adventurous Palates, can be used to season so many of your dishes from silky sauces and gravies to vegetables, skewered meat and soups and stews.
If you don’t want to make your own ras el hanout (always less expensive, too), and I promise my mixture combination is easy to make and exceptionally fabulous, then swing by Amazon and buy some! There’s a harissa rub which could give good flavor. However, if you tip toe into making my ras el hanout blend, you’ll be hooked!
What you need:
5 lamb loin chops, about 1 1/2-2″ thick
1 tsp. sea salt
1 Tbl. ras el hanout (dry) seasoning mixture
2 Tbl. extra virgin olive oil
1 Tbl. fresh rosemary chopped finely
1 tsp. fresh thyme, chopped
1 tsp. fresh mint, chopped
What you do:
Heat a large (10-12″) heavy cast iron skillet on medium high heat, put the oil. Coat both sides of the chops with cooking spray. Combine the salt and ras el hanout in a small bowl, blend and then coat both sides of the lamb loin chops.