
Sandwiches? Well, I use that term loosely. They were gorgeous, thick double baby lamb chops, seasoned with a Moroccan rub, grilled, served on/in sangak bread (it could be pita also) with two side relishes – one a tomato and the other shallots. We did end up cutting the meat off the bone and cutting the little fillets into slices and laying them in the bread you can see there underneath them, with the delish relishes. The wraps were a little unwieldy and drippy, but oh—so very good. Then after our plates were nearly slicked clean we picked up the lamb rib bones and gnawed away to get the last of that grilled protein.

So there’s all the stuff that went into it – tomatoes, shallots, parsley and mint, the finished tomato relish, the finished shallot relish, the cumin-spiced rub, the two little bowls of relishes, and the ribs rubbed and ready for the grill.
I bought an 8-rib Australian lamb rack at Costco for this – it had been in my freezer for more than 6 months anyway. It’s amazing what one can find in my freezer lurking in the nether reaches of the back wall. So I defrosted them, and made the rub (salt, ground cumin, garlic powder and pepper). Meanwhile I made the two relishes – one with fresh tomatoes, shallots, mint and seasonings – the other with shallots, parsley, lemon juice and seasonings. I don’t know, really, why there are two relishes. I’d think they could be combined. But this recipe came from a food stall in Marrakesh, number #26, to be exact, in the market there. And the stall’s chef/owner made two relishes. Apparently you use more of the tomato than you do the shallot one. Steven Raichlen concocted the recipe and included it in his book, The Barbecue! Bible.
Really, we’re glad he found this recipe – it’s very colorful in addition to being delicious. It would be fun to serve to guests. I didn’t have pita bread (called for in the recipe) but I did have the sangak bread (an Iraqi flatbread) in some too-small rectangles, which worked fine, if a little difficult to hold. I served this with a side vegetable and some rice/noodle pilaf I also found in the freezer. I think my first choice for this meal, though, would be a lemon-juice based dressing on greens. The salad greens (dressed) would be wonderful added into the sandwich if you had bread large enough to accommodate it. The lamb ribs we cut up into 2-rib sections and my DH perfectly grilled them to 140°. We tented them briefly under foil while I got the rest of the meal on plates and it was served.
Lamb Chops (or Rack) via Morocco with Tomato Sauce and Shallot Relish
Recipe By: Adapted from The Barbecue! Bible by Steven Raichlen
Serving Size: 4
NOTES: Generally an 8-rib lamb rack will feed 2 people with 4 small chops per person. If they’re particularly large, maybe more. I cut the 8 ribs into 2-rib chunks because they were small, and knew they would grill better if they were thicker rather than single, thin chops.
36 ounces lamb chops — approximately
1 tablespoon salt — coarse (kosher or sea)
1 teaspoon cumin — ground
1 teaspoon garlic powder
1 teaspoon black pepper — freshly ground
4 whole pita bread
MOROCCAN TOMATO SAUCE:
2 large tomatoes — ripe (about 1 pound)
1 large shallot — peeled or 1/2 small onion
3 tablespoons chopped fresh mint — or Italian parsley
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper — to taste
MOROCCAN SHALLOT RELISH:
1/2 cup shallots — chopped
1/2 cup Italian parsley — minced
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1. Preheat the grill to high.
2. Cut the lamb rack into 2-rib pieces.
3. Combine the salt, cumin, garlic powder, and pepper in a small bowl. Season the lamb chops on both sides. If you have extra, place the remaining mixture in tiny bowls for serving and set aside.
4. When ready to cook, oil the grill grate. Arrange the ribs on the grill, turning with tongs, until the lamb is cooked to taste, 4 to 6 minutes per side for medium. To be exact, you want it to reach 140° on an instant-read thermometer. Remove chops when they’re just barely done, set aside and lightly tent with foil for about 5 minutes.
5. You can slice the meat off the bones and fold a pita around the meat, accompanied with a hefty dollop of tomato sauce, a spoonful of relish, and a generous pinch of seasoned salt.
MOROCCAN TOMATO SAUCE/RELISH:
1. Cut the tomatoes in half crosswise. Grate the tomatoes through the large holes of a four-sided grater into a shallow bowl.
2. Grate in the shallot or onion the same way. Stir in the mint, lemon juice, and salt and pepper and serve immediately. Makes about 1 1/2 cups.
MOROCCAN SHALLOT RELISH:
1. Combine the shallots, parsley, oil and lemon juice in a mixing bowl and toss to mix.
2. Add salt and pepper to taste and more lemon juice if necessary. Best served within 2 hours of preparing. Makes about 1 cup.
Per Serving: 892 Calories; 62g Fat (62.5% calories from fat); 40g Protein; 43g Carbohydrate; 3g Dietary Fiber; 149mg Cholesterol; 2048mg Sodium.
A year ago: Driving in Washington and Oregon
Two years ago: One Bowl, Thin Chocolate Chip Cookies
Three years ago: Regal Chocolate Sauce (my favorite chocolate sauce, bar none)

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