Active Time

　　1 1/2 hr

　　Total Time

　　3 1/2 hr

　　We ordered our lamb chops ahead to allow time for the butcher to french them to the eye (to trim them of all fat and scrape the rib bone clean). This not only makes for a nice presentation but also makes it much easier for guests to pick them up.

　　Our chops, purchased from a fancy Manhattan butcher, cost $400 and were by far the most expensive part of this wedding menu. Sounds like a lot, we know, but just think what a caterer would charge.

　　Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.

　　

Ingredients

To make 6 servings

　　3 (3-inch) cinnamon sticks

　　1/4 cup coriander seeds

　　1/4 cup cumin seeds

　　1 teaspoon whole cloves

　　1/2 cup paprika (not hot)

　　1 1/2 teaspoons cayenne

　　1 cup olive oil

　　1/4 cup finely chopped garlic (1 large head)

　　100 lamb rib chops, frenched to the eye (about 17 pounds frenched)

　　4 cups chopped fresh cilantro (4 large bunches)

　　

Step 1

Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.

　　

Step 2

Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.

　　

Step 3

Prepare grill.

　　

Step 4

Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.

　　

To make 6 servings:

Step 5

Follow the directions above using the following ingredient amounts:

　　

Step 6

1 (3-inch) cinnamon sticks

　　

Step 7

1 tablespoon coriander seeds

　　

Step 8

1 tablespoon cumin seeds

　　

Step 9

3 whole cloves

　　

Step 10

2 tablespoons paprika (not hot)

　　

Step 11

1/2 teaspoon cayenne

　　

Step 12

3 tablespoons olive oil

　　

Step 13

1 tablespoon finely chopped garlic

　　

Step 14

2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)

　　

Step 15

4 cups chopped fresh cilantro (4 large bunches)