welcome back once again to how to cook great food calm if you haven't already click that little button there or subscribe to our channel on the menu to go you to make some fantastic lamb chops they're kind of Moroccan flavor to them then we went through some ingredients very simply all of this stuff is going to be used on out shots so I've got a little bit of chopped onion some finely chopped garlic little bit of turmeric little bit of chili powder little bit of cumin powder here I've got some paprika be careful with paprika because there's a hot one a smoked one and a sweet one I'm using a sweet one today otherwise you won't need both of these two both like to ship is basically I've got some sort of got some coarse ground black pepper I've got the juice of one lemon there and the lemon zest and here I've got a little bit of fresh mint here I've got a little bit more of fresh parsley we're going to pour that all over our lamb chops we're going to add some olive oil and then we're going to leave them for about well you need to leave it for at least a couple of hours i would say really delicious so let's do this in here I've got some lamb chops I've only got five or six pieces not going to make too much today let's get that lemon juice over there you simply let's get all this in onions garlic lemon zest the mint parsley the salt pepper paprika cumin chili powder and the turmeric and as I said Somalia for a nice glad on there I kind of get it while moving a bit really simply just throw these around in your bowl so I get a bit of mixture over all of them so easy this is this makes such a change I mean it really really beautifully spiced and they're going to be delicious sure so I'm going to just throw these around the bit to make sure they're coated nicely then I'm going to put some cling film on them or plastic wrap or whatever you call it you want at least two hours if you could do them overnight that'd be really good they'll be beautiful and then I'm going to cook them on my stove you can cook these on your barbecue which would be really cool well you can do this on a skillet or you know dry pan this is what I'm going to show you how to do that's it ok so here we go there's our lamb chops they smell divine ok I've got a flat griddle here you can use a frying pan you can use a griddle pan with the kind of marks in it's entirely up to you what we do need to do is we don't want to cook this on a really high heat we don't want this massive sizzling going on because they're just going to cook on the outside and they're not going to cook the phone I mean we've got a bone here so it's going to place the one I'm going to cook them gently these are absolutely wonderful incredible ya mean my chops have got quite a large bone in them so yeah I want to go you know nice and nice and slow with them hey I've got quite a lot of that mixture left don't throw that that is all the goodness what we're gonna do is throughout the process of turning i'm going to keep turning these over every couple of minutes I'm just going to live you know add a little bit on like this you know I'm going to just throw a little bit more than we shot onto them I love is no relation these are probably going to take me like I seen low and slow for these fellows probably going to be about eight to ten minutes keep telling them these are coming on really nicely I'm about sort of six or seven minutes in now so when I told you eight minutes so actually going to be longer than this I still don't feel quite comfortable that they're ready so I'm just going to keep going keep spoon that's a little touch of the balance of our nomination just keep some really nice and white so depending on the size of your chops like I say I've got these are big fellows with their fun just need to make sure that's all really cooked really well so just keep telling them they're going to be absolutely scrumptious ok now I feel happy these are ready feud of thing with I put a little bit more there marination going to throw on now so these are not going to be dry until they're going to be really succulent they're gonna taste amazing for sure and I really hope you enjoy them so in total that was about 12 or 13 minutes and the secret really is keep them love they're going to do it on your open flame or your barbecue make sure that that's a nice red silent eat not a big flame you're just gonna burn the life out of them there be disgusting quite frankly of course my head see you next time don't forget to subscribe to our channel how to cook great food calm