Lamb chops ala plancha

Recently we added a Moroccan style lamb dish to the menu and is proving to be very popular. The dish was inspired by another restaurant in London called Morito. The owners there were inspired by a trip to Morocco and a traditional lamb dish, lamb mechoui. Traditionally braised lamb shoulder rubbed with spices, usually paprika and cumin. They added these spices to much smaller and faster cooking lamb chops for a quick tapa. I was inspired by the fact that something so simple could be so good and satisfying. I tweaked their recipe somewhat and added espelette pepper to marinade for more of a spicy kick. Espelette pepper is a common spice from the Basque region of Spain that has a nice gentle heat. I kept the cumin, and smoked paprika and garnished with lemon and olive oil. Searing the lamb on the flat top really intensifies the spices and a little lemon and olive oil finish really brings needed acidity and fat. These are really delicious and are one of those dishes I really get excited about, simple yet packed with flavor. Next time you are in let me know what you think or if you want the recipe for the marinade drop me a line