Can we make a pact? Pinky swear even? Let’s all please stop saying that we “cook things with love” or that you can “taste the love in it” when referring to our food. Because you can’t TASTE LOVE, OK???? How about cooking with skill? Competence? Am I asking too much here?
Some of the best meals I’ve ever eaten were cooked in some restaurant kitchen by a person I’ve never met who was completely indifferent to me. There was no love for me injected into the dish, and yet it tasted amazing.
On the flip side, I don’t care how much you love me, if you’re a lousy cook, it’s not love that I’m probably tasting (though I greatly appreciate your efforts regardless).
Also, I’m going to go out on a limb and assume that if you’re cooking for me at all, that it’s not with hate. And if you are secretly harboring deep seated angst towards me while making my meal, (unless there is arsenic or broken glass in the food) I’ll probably chow down enthusiastically, while remaining blissfully unaware of your loathing.
Because once again people, YOU CAN’T TASTE FEELINGS!!! Ok? Got it? Are you with me???? Good.
Now that we’ve got that unpleasantness out of the way, let’s talk about lamb.
They are adorable.
I know lamb can be a little pricey, but it’s worth a splurge once in awhile just to change things up a bit. And if you’re going to go for it, you might as well make it awesome.
Enter this recipe. It’s simple, and really, really flavorful! I used my new favorite seasoning, Ras el Hanout on these and it tasted amazing! Ras el Hanout is a Morrocan seasoning that has the most complex (in the best possible way) flavor that is hard to describe.
The description on the package says this “A wonderfully aromatic seasoning with rose petals and a distinct scent of cinnamon, lavender & cloves.” That’s pretty accurate but doesn’t do it justice!
Seriously, if you’re cooking a meal for someone you care about, it doesn’t get much more romantic than rose petals and lavender (but no, you STILL can’t taste the “love” in it!) There are also a gajillion (yes, really) other spices and flavors in it, not to mention a nice punch of heat.
I got mine at a local indian market, but if you can’t find it locally you can purchase it here.
The other delicious element to this dish is the Morroccan condiment called Charmoula. It’s lemony, and garlicky, and just plain fantastic. You’ll want to put it on anything and everything once you try it.
I’d nom on one of Mr Hungry’s work boots if it was slathered in enough of this stuff! Even if you don’t try the lamb, or the ras el hanout, you HAVE to make this Charmoula – it’s the perfect low carb (and Whole 30!) condiment for any meat, seafood, or vegetable. Trust me on this one!
New to IBIH and like what you see? Be sure to subscribe via to get updates whenever I post a new recipe! You can also hang out with us in the IBIH Community Forums and on the IBIH Facebook page where I post daily Amazon freebies and other fun stuff!
Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!
- 8 lamb loin chops
- 1 tsp olive oil
- 2 Tbl Ras el Hanout
- 2 Tbl fresh mint, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 2 Tbl lemon zest
- 3 cloves garlic, roughly chopped
- 1/2 tsp smoked paprika (use regular if you don’t have smoked)
- 1 tsp red pepper flakes
- 1/4 cup olive oil
- 2 Tbl lemon juice
- salt and pepper to taste
- Rub the lamb with olive oil and generously coat with ras el hanout and salt. (If not using the ras el hanout, season generously with salt, pepper, and a little cumin.) Preheat your grill, then grill about 2 minutes per side for medium rare. Let the meat rest a few minutes before serving.
- Combine all of the Charmoula ingredients in a food processor or magic bullet and pulse until a pesto-like consistency. Don’t overblend – it shouldn’t be completely liquified.
- Serve the lamb chops with a generous helping of Charmoula and some fresh lemon zest. Perfect with grilled asparagus and cauliflower puree on the side.