Lamb Chops with Chermoula

• 1 red onion, finely chopped
• 1/2 cup plus 2 tbsp olive oil
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro
• Grated zest and juice of 1 lemon
• 2 cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp smoked sweet paprika
• Salt and freshly ground black pepper
• 12 lamb rib chops
• 4 ripe plum tomatoes, chopped
• 1 tbsp balsamic vinegar

1. To make the chermoula, combine the red onion, 1/2 cup of the oil, 3 tbsp each of the mint and cilantro, the lemon zest and juice, the garlic, cumin, coriander, and paprika in a bowl.
2. Season with salt and pepper.
3. Add the lamb chops and mix well to coat in the chermoula.
4. Let stand 30 minutes.
5. Mix the tomatoes, vinegar, remaining 2 tbsp oil, and 1 tbsp each mint and cilantro in a bowl and season with salt and pepper.
6. Preheat a broiler or build a hot fire in an outdoor grill.
7. Remove the chops from the marinade.
8. Broil or grill for about 5 minutes per side, until browned.
9. Serve the lamb hot, with the tomato salad.

red onion, olive oil, mint, cilantro, lemon, garlic, ground cumin, ground coriander, sweet paprika, salt, chops, tomatoes, balsamic vinegar

Taken from www.cookstr.com/recipes/lamb-chops-with-chermoula (may not work)