This recipe makes more charmoula — a Moroccan herb and spice paste — than you'll need. You can use the leftover to rub on chicken or salmon before grilling.

　　Active time: 30 min Start to finish: 1 hr

　　

Ingredients

Makes 1 servings

　　1 small onion, chopped

　　1/2 cup loosely packed fresh cilantro sprigs

　　1/2 cup loosely packed fresh flat-leaf parsley leaves

　　2 small garlic cloves, finely chopped

　　1/4 cup olive oil

　　2 teaspoons fresh lemon juice

　　3/4 teaspoon salt

　　3/4 teaspoon ground cumin

　　1/2 teaspoon sweet paprika

　　1/8 teaspoon cayenne

　　2 (1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed

　　

Step 1

Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.

　　

Step 2

While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

　　

Step 3

Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.

　　Cooks' notes:

　　• If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat. • Charmoula keeps, its surface covered with plastic wrap, 1 week. It will lose its bright green color after a couple of days.