For the final instalment of the summer grilling series of Rock Recipes, Barry Parsons has a tasty recipe for some Moroccan spice grilled lamb chops with chermoula sauce.

Parsons brought viewers a number of tasty grilling recipes to try this summer, and this last recipe promises to be no less delicious.

Check out the video above, and the recipe, below.

Moroccan Spice Grilled Lamb Chops with Chermoula Sauce

2 pounds lamb chops

Marinade

  • 3 tbsp olive oil 
  • 3 tbsp lemon juice
  • 1 1/2 tsp cinnamon 
  • 1 tsp turmeric
  • 1/2 tsp ground coriander seed 
  • 1 tsp ground cardamom
  • 1/2 tsp ground cumin 
  • 1 tsp smoked paprika 
  • 2 cloves minced garlic
  • 1 tbsp grated ginger 
  • 1 tsp kosher salt 
  • 1/2 tsp black pepper 
  • 1/2 tsp ground nutmeg

Mix all of the marinade ingredients together and pour into a Ziploc bag with the lamb chops. Marinate in the fridge for at least 2 hours.

Chermoula Sauce

  • 1 cup cilantro leaves
  • 1/2 cup flat leaf parsley
  • 2 cloves garlic
  • Pinch of salt
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp minced jalapeño
  • 1/4 cup extra virgin olive oil (approx.)
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

Process together in a food processor until smooth, using only enough olive oil to bring the mixture to the preferred consistency.

Grill the lamb chops over high heat for 3-4 minutes, per side.

Let the chops rest for 5 minutes before serving with couscous and chermoula sauce.