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Eggcellent 3 Way Moroccan Meal
jfm0830
Posts: 987
I made this a little while ago but haven't had time to post it. Before I get buried in Thanksgiving prep I figured I'd get it posted. This is a meal I built around a Moroccan influenced lamb chop recipe. The other two items were a grilled corn salad and grilled flat bread with za'atar.
MINT & CUMIN SPICED LAMB CHOPS:
The lamb chops were covered with an herb paste/marinade and refrigerated over night. I love Moroccan food with their complex blends of many spices that seem like they will be overly hot or overly sweet, but just come out perfect when you try it. The chops were direct grilled at medium high for about 3 minutes a side. I had several thicknesses of chop, so I temped them with my Thermapen so the were each coming off at 130 and after a 5 minute rest they reached 135.
GRILLED CORN SALAD:
I always love recipes where you can't overcook something. Your goal is to burn and char the food. This salad had you char the corn using high heat. After the corn had cooled the kernels were stripped off and combined with the other ingredients.
GRILLED FLAT BREAD:
Moroccan spice blends can be complex (but excellent) and this recipe for za'atar was no exception. One of the ingredients was a spice blend called Ras al Hanout, which itself is a blend of 15 spices. And this was just for the topping for the flatbread. The flatbreads were grilled for under a minute over high heat. I used the Adjustable Rig and the Rig Extender to get me up into the dome, 6" above the fire ring.
FINAL RESULTS:
This meal was a big hit. People couldn't stop picking at the grilled corn salad throughout the meal. Everyone loved the Moroccan spiced lamb chops with a complex sweet & spicy flavor. Everyone agreed the homemade Moroccan flatbread was the best flatbread was the best flatbread we;d ever tasted. These were 3 great recipes and it was a case of having the "problem" of not knowing what to try first.
Jim
Comments
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Out-farkin'-standing!!!
That beats any number of restaurant meals I've had!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
WOW! Not being sure what to eat first is quite a problem to have! I'm blown away!Flint, Michigan
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Mother Pussbucket. ..best I've seen in a long time. Holy crap.Green egg, dead animal and alcohol. The "Boro".. TN
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Looks awesome!
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Awesome looking spread wish I could try that .middle of nowhere- G.I. NE
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I would be on my 4th helping of corn salad. OutstandingLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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I don't even know what to say! Really, really nice cook. Love Morrocan spices, WOW.
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Wow! =D>LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Whoa jim! Bookmarked. That looks awesome. My kind of cook for sure.Keepin' It Weird in The ATX FBTX
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Excellent!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Thanks to everyone for looking and commenting!! That was an outstanding meal. The only thing better this year was a Crown Roast of Lamb and a Crown Roast of Pork. The fact that this lamb chop recipe could compete with fancy roasts tells you something.
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I'm gonna say that's going to get the @sgh seal of approval! =D>Dunedin, FL
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\m/ wow great job Jim!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
:-OOK, this post made me way too hungery for 9 am.Bx - > NJ ->TX!!!All to get cheaper brisket!
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