Grilled Charmoula Lamb Chops

Ingredients

• 0.1 teaspoon cayenne 
• 0.5 cup cilantro sprigs fresh loosely packed
• 0.5 cup flat-leaf parsley leaves fresh loosely packed
• 2 small garlic cloves finely chopped
• 0.8 teaspoon ground cumin 
• 2.5 inch loin lamb chops trimmed (10 oz total)
• 2 teaspoons juice of lemon fresh
• 0.3 cup olive oil 
• 1 small onion chopped
• 0.8 teaspoon salt 
• 0.5 teaspoon paprika sweet

Equipment

• blender
• plastic wrap
• grill
• grill pan

Directions

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.
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.
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.
4. Transfer to a plate and let stand, loosely covered, 10 minutes.
5. • 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.