12 1-1/2″ thick lamb loin chops
1 recipe charmoula (bitter herbs)
First thing in the morning, make the charmoula. Put the leftover charmoula in a gallon size ziploc bag; add the lamb chops and turn to coat the meat well with the herbs. Chill all day in the refrigerator. One hour before dinner, take the lamb (and prepared chermoula condiment) from the refrigerator and allow to come to room temperature. Preheat the oven to 500 F. Line a large baking sheet with foil. Place rack on the baking sheet and spray with olive oil. Place the lamb chops on the rack and sprinkle with salt and pepper. Roast about 15 minutes or until the meat is of medium doneness. Transfer the lamb chops to a platter, cover with foil, and let rest 5 minutes, then serve with reserved charmoula condiment. Serves 6.