Grilled Charmoula Lamb Chops

Ingredients

• 1.5 teaspoons cayenne 
• 3 sticks cinnamon (3-inch)
• 0.3 cup coriander seeds 
• 0.3 cup cumin seeds 
• 4 cups cilantro leaves fresh chopped (4 large bunches)
• 0.3 cup garlic finely chopped (1 large head)
• 100  lamb rib chops ( 17 pounds frenched)
• 1 cup olive oil 
• 0.5 cup paprika hot (not )

Equipment

• bowl
• grill
• broiler
• ziploc bags

Directions

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.
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.
3. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
4. Prepare grill.
5. 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.)
6. Serve lamb warm or at room temperature.
7. (3-inch) cinnamon sticks
8. tablespoon coriander seeds
9. tablespoon cumin seeds
10. whole cloves
11. tablespoons paprika (not hot)
12. /2 teaspoon cayenne
13. tablespoons olive oil
14. tablespoon finely chopped garlic
15. (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
16. cups chopped fresh cilantro (4 large bunches)