 | | Directions |
- Trim excess fat from chops. Make a horizontal slit in the side of each one, as large as possible without cutting all the way through.
- Toast the sliced almonds over medium heat in a dry skillet, stirring constantly, until they just begin to brown - about 3 - 4 minutes. This step isn't essential, but toasting increases the nutty flavor.
- Mash together in a small bowl the minced garlic, chopped marjoram and preserved lemon (or lemon zest plus 1/2 teaspoon salt). Add the toasted nuts and mix in well. Divide this mixture among the chops and spread it into the pockets you've cut.
- Lightly salt the chops and grill or pan-broil to the desired degree of doneness (3 - 5 minutes per side). Make a small cut into the meat to check for doneness. The flavor will be best if not cooked past medium (pink center).
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: Grill or large skillet
Servings: 4
|  | | Ingredients | | - | | 1 teaspoon preserved lemon (substitute 2 teaspoons lemon zest and 1/2 teaspoon salt) |
| - | | 2 teaspoons fresh marjoram (substitute 1 teaspoon dried) |
| - | | salt |
| - | | 8 lamb chops |
| - | | 2 cloves garlic, minced |
| - | | 1/2 cup sliced almonds |
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