Merguez style lamb chops

Name: Merguez style lamb chops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 330 ml (1 1/2 cups) Greek yogurt; Juice of 1/2 fresh lime; 125 ml (1/2 cup) fresh parsley, finely chopped; 125 ml (1/2 cup) fresh mint, finely chopped; 80 ml (1/4 cup approximately) olive oil; 2 tsp cumin seeds; 2 tsp coriander seeds; 2 tsp fennel seeds; 3 tsp smoked mild paprika; 2 tsp sea salt; 1 small pinch of cayenne pepper flakes; 4 garlic cloves, finely chopped; 3 tbsp fresh rosemary, finely chopped; 12 Quebec lamb chops (approximately 1 kg / 2 lb total); A handful of fresh cilantro, roughly chopped

Preparation 15 min
Refrigeration 1 h
Cooking 10 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
Comments

🍗 The kind of dish that screams North African spices

I love these lamb chops style merguez. It’s simple, it’s direct, and it transforms a classic cut into something truly special. With spices that evoke merguez and a Greek yogurt sauce for dipping, you create a culinary experience that transports you to North Africa. Meat grilled to perfection with its rich, savory crust paired with the freshness of the sauce. It’s the kind of recipe that seems sophisticated but is honestly just good culinary common sense.

🔥 Tender, flavorful, and dangerously good

These chops are a celebration of North African flavors made simple and efficient. The spices—cumin, coriander, fennel, paprika—create a rich and deep crust that adheres perfectly to the grilled meat. Fresh herbs—parsley and mint—in the yogurt sauce bring freshness that balances the richness of the lamb. Fresh lime juice adds bright acidity. It’s the kind of dish that disappears quickly and everyone asks for. The fresh yogurt sauce becomes essential for dipping every bite.

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Fireworks in your mouth!

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🔥 Tips & tricks for perfect lamb chops

🧄 Toasting spices dry before awakens the flavors

Ground spices lose their potential over time. Toasting whole spices dry in a pan for 2 minutes awakens the essential oils and creates much more powerful flavor. That’s the difference between bland seasoning and truly good.

🌿 Fresh herbs in the sauce are crucial

Never use dried herbs for the sauce. Fresh herbs—parsley and mint—bring freshness and life that dried can’t reproduce. Chop them finely so they distribute evenly.

🔥 Let the chops come to room temperature before cooking

Take them out of the fridge 15 minutes before cooking. Cold meat doesn’t cook evenly. At room temperature, you get more even cooking and juicier meat.

⏱️ 4 minutes on each side creates crust without overcooking

For chops about 2 cm (3/4 inch) thick, 4 minutes on each side is perfect for a rosy interior. Too long and you dry out the meat. Trust the timing.

🥄 The yogurt sauce must stay cold

Keep it in the fridge until serving. The freshness contrasts beautifully with the heat of the grilled chops. It’s this contrast that creates the real magic.

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Ingredients for the sauce

330 ml (1 1/2 cups) Greek yogurt
Juice of 1/2 fresh lime
125 ml (1/2 cup) fresh parsley, finely chopped
125 ml (1/2 cup) fresh mint, finely chopped
80 ml (1/4 cup approximately) olive oil

Lamb chops

2 tsp cumin seeds
2 tsp coriander seeds
2 tsp fennel seeds
3 tsp smoked mild paprika
2 tsp sea salt
1 small pinch of cayenne pepper flakes
4 garlic cloves, finely chopped
3 tbsp fresh rosemary, finely chopped
12 Quebec lamb chops (approximately 1 kg / 2 lb total)
A handful of fresh cilantro, roughly chopped

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Preparation

In a bowl, put the yogurt, lime juice, parsley, mint, and oil. Mix well and set aside in the fridge.
In a small skillet heated over medium heat, put all the spices (except garlic and rosemary). Toast dry for 2 minutes to awaken the flavors. Pour the toasted spices into a food processor and grind finely. Add the garlic and rosemary, then mix well.
Place the lamb chops on a cutting board. Drizzle a thin stream of olive oil on each chop. Sprinkle the spice mixture all over the meat and massage to work in the flavors! Set aside in the fridge for 1 hour.
Preheat the barbecue to high heat (or a cast-iron skillet over medium-high heat) and reduce to medium heat. Oil the grill.
Remove the lamb chops and let them come to room temperature for 15 minutes. Oil the barbecue grill and cook the chops for about 4 minutes on each side for a rosy interior. Serve garnished with fresh cilantro and accompany with the fresh herb yogurt sauce with lime!

Frequently asked questions

Yes. You can prepare the yogurt sauce up to 24 hours ahead. The herbs actually improve over time. Just keep it covered in the fridge. Add a little more olive oil just before serving if it’s thickened slightly.

Absolutely. Ribs, leg steaks, or even skewers work. Just adjust cooking time based on thickness and cut.

Yes, but you’ll lose the grill marks. Bake at 200°C (400°F) for 12-15 minutes until internal temperature reaches 63°C (145°F) for rosy. You can finish in a pan for a few seconds to create a crust.

No, but it’s really recommended. It brings freshness and creaminess that perfectly balances the richness of grilled lamb. Try it at least once before judging.

Absolutely. Simply double all ingredients. The seasoning works just as well for 12 chops as for 24. Increase the sauce proportionally too.

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An E. Guigal Côtes du Rhône brings richness and perfect structure for these merguez-style lamb chops. Its spice aromas resonate directly with the cumin, coriander, and fennel in the seasoning, while notes of dark fruit and plum beautifully complement the lamb's tenderness. Licorice adds warm depth that evokes the North African flavors of the dish. The wine's acidity cuts through the meat's richness, cleanses the palate between bites, and prevents everything from becoming too heavy. It's a natural and elegant pairing that makes this dish truly memorable. See the product

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With these merguez-style lamb chops, the Grisette de la Marmitte brings remarkable complexity. Its slightly woody and spiced aromas resonate directly with the cumin, coriander, and fennel in the seasoning, while clove notes beautifully harmonize with the lamb's tenderness. Citrus notes recall the fresh citrus in the sauce and complement the lime in the yogurt. Its marked effervescence cuts through the meat's richness and creates freshness that makes every bite more alive. It's a delicate but powerful pairing that really highlights every flavor of the dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!