Perfectly grilled to medium, these organic lamb chops are first given a Moroccan flair with a sprinkling of ras el hanout.  A fragrant mixture of turmeric, ginger, cumin, cinnamon, cayenne, coriander, allspice and cloves, this North African spice blend is incredible on a number of grilled or roasted proteins, but that is also popular in tagines and stews.  These seasoned lamb chops are finished off with a simple relish of fresh tomatoes, briny green olives, olive oil and some chopped, fresh parsley.  The fresh relish is a lovely accompaniment to the mixture of warm spices in the ras el hanout.

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Tagged: Eating Well, Eating Well Magazine, fresh parsley, grilled lamb chops, lamb, lamb chops, lamb chops with tomato-olive relish, Moroccan, Moroccan lamb chops, Moroccan lamb chops with tomato-olive relish, olive oil, olives, ras el hanout, relish, tomato-olive relish, tomatoes