Combine all ingredients together in a mixing bowl and season with salt and pepper.
Rub the lamb chops with the marinade and refrigerate for one hour.
Prepare the green sauce:
Remove the skin and the seeds from the pepper and slice into long strips.
Sweat the onion, garlic, and green pepper with the ras el hanout and cook under cover and for 6-8 minutes or until soft and tender.
Transfer the cooked mixture to a blender and add fresh mint, coriander and the Greek yogurt.
Blend to a smooth texture and season to taste with salt, pepper and green tabasco.
Grill the meat:
Heat a grill or barbecue to high and sear the lamb chops for 4-5 minutes, flip over and cook for another 2-3 minutes. Season to taste with salt and pepper and rub the remaining marinade on the lamb chops.
Notes
You can use fresh or dry herbs for the marinade. When using dry herbs, add 1 tbsp of water to rehydrate the dried herbs.
The cooking time for the meat may vary as per the thickness of the lamb, however, 6-8 minutes seems to be a good time for a rosé (medium) lamb.
“Ras el hanout” is originally from the Maghreb region in Africa, it is a blend consisting of over a dozen spices such as cardamom, cumin, clove, cinnamon, nutmeg, ginger, chili, coriander, peppercorn, paprika….. ·