Sour Cherry Farm

I’ve been using this recipe — which I originally found on Epicurious — since 1999. When you’re looking for the flavors of Morocco, it’s a can’t-miss.

Charmoula Marinade

1 (3-inch) cinnamon sticks

1 tablespoon coriander seeds

1 tablespoon cumin seeds

3 whole cloves

2 tablespoons paprika (not hot)

1/2 teaspoon cayenne

3 tablespoons olive oil

1 tablespoon finely chopped garlic

1/4 chopped fresh cilantro (1 large bunches)

Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.

Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.

You may use this for any lamb cut, or use it to flavor chicken or even rice.

For 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched), Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.

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