Low Sugar Moroccan Spiced Lamb Chops
These lamb chops are bold, aromatic, and deeply satisfying ā the kind of dish that feels like a special occasion even on a weeknight. A blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne comes together with garlic-infused oil and fresh lemon juice into a spice paste that clings to every chop and builds serious flavor from the inside out. The beauty here is that every bit of that complexity comes from real spices and herbs ā no marinades with hidden sweeteners, no bottled sauces, no added sugar anywhere in the recipe. A quick sear in a screaming-hot skillet locks in a gorgeous crust before the oven finishes the job, landing the chops at a juicy, rosy medium. Fresh parsley and mint scattered over the top at the end add brightness that cuts right through the richness of the lamb. It's the kind of recipe that proves you don't need a single gram of added sugar to make something taste absolutely spectacular.
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Learn more āIngredients
4 servings
For the lamb
- 8 bone-in lamb loin chops (about 1 inch thick, 3ā4 oz each)
- 3 tbsp garlic-infused oil, divided
- 1 Ā½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- Ā½ tsp ground turmeric
- Ā½ tsp ground ginger
- Ā¼ tsp ground cinnamon
- Ā¼ tsp cayenne pepper
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh mint leaves, finely chopped
For serving
- lemon wedges, for serving (optional)
- fresh parsley sprigs, for serving (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne, salt, and black pepper. Add 2 tablespoons of the garlic-infused oil and the lemon juice, and stir into a loose paste.
- 2
Pat the lamb chops dry with paper towels, then rub the spice paste evenly over both sides of each chop. Let the chops rest at room temperature for 30 minutes so the marinade can penetrate the meat.
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