Middle Eastern · 30 min
Lamb Chops with Middle Eastern Cilantro Sauce (Chermoula) & Veggies
- 30 min
- 2–6 servings
- 639 kcal / serving
Tender lamb chops paired with a bright cilantro chermoula and roasted vegetables. The mix of fresh herb sauce and caramelized carrots and zucchini makes a quick weeknight meal with balanced flavors and texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- ½ small bunchcilantro
- 2 clovesgarlic
- 4lamb loin chops
- ½lemon
- 2 mediumzucchini squash
- lemons
From the pantry: black pepper, cayenne pepper, cumin, ground, extra virgin olive oil, paprika, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
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Produce
- 2 mediumcarrots
- ½ small bunchcilantro
- 2 clovesgarlic
- ½lemon
- 2 mediumzucchini squash
- lemons
Meat & seafood
- 4lamb loin chops
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lamb loin chops | 4 | 8 | 12 |
| lemon | ½ | 1 | 1 ½ |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Heat the oven to 450°F and prepare a baking sheet; wash and dry all produce.
- 2. Finely mince garlic and place it in a small bowl; remove cilantro leaves from the stems, chop, and add to the bowl.
- 3. Squeeze the lemon over the bowl and stir in olive oil and the listed spices to form the chermoula; set aside.
- 4. Cut carrots into ¼-inch rounds and slice zucchini into ½-inch half-moons; spread them on the baking sheet.
- 5. Drizzle the vegetables with oil and season with salt and pepper; toss to coat and lay in a single layer.
- 6. Roast the veggies, stirring halfway, until fork-tender, about 15 minutes, while you prepare the lamb.
- 7. Pat the lamb chops dry, season with salt and pepper on both sides, and heat a skillet over medium-high; add a little oil once hot.
- 8. Sear the chops until browned and cooked through, flipping once, about 5–6 minutes; transfer to a plate and cover loosely to rest for 5 minutes.
- 9. Plate the lamb with the roasted vegetables and drizzle everything with the chermoula; adjust seasoning if needed and serve.
- 10. Enjoy the meal with the bright flavor of the cilantro sauce tying together the meat and vegetables.
Two tips
- Make-ahead: store the chermoula in the refrigerator for up to 2 days and use it to flavor other proteins or vegetables.
- Serving idea: stir a spoonful of the chermoula into warm rice or couscous for a more substantial plate.
Nutrition per serving
- Calories
- 639 kcal
- Protein
- 36 g
- Carbs
- 15 g
- Fat
- 49 g
- Fiber
- 5 g
- Sodium
- 164 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.