Lamb Chops with Chermoula

• 1 red onion, finely chopped
• ½ cup plus 2 tbsp olive oil
• ¼ cup chopped mint
• ¼ cup chopped cilantro
• grated zest and juice of 1 lemon
• 2 cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp smoked sweet paprika
• salt and freshly ground black pepper
• 12 lamb rib chops
• 4 ripe plum tomatoes, chopped
• 1 tbsp balsamic vinegar

Prepare ahead

The meat can marinated in the refrigerator for up to 24 hours.

1. To make the chermoula, combine the red onion, ½ 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. Season with salt and pepper. Add the lamb chops and mix well to coat in the chermoula. Let stand 30 minutes.

2. Mix the tomatoes, vinegar, remaining 2 tbsp oil, and 1 tbsp each mint and cilantro in a bowl and season with salt and pepper.

3. Preheat a broiler or build a hot fire in an outdoor grill. Remove the chops from the marinade. Broil or grill for about 5 minutes per side, until browned.

4. Serve the lamb hot, with the tomato salad.