Almond Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of showstopper that looks like it came from a restaurant kitchen but comes together with pantry spices and a hot skillet. A bold paste of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets rubbed into every inch of the meat, building layers of warm, complex flavor before the chops even hit the heat. The technique is simple but effective ā a hard sear locks in a deep, caramelized crust, and a quick finish in a hot oven brings everything to a perfect medium without drying out the meat. Because the entire spice blend is built from scratch right in your own kitchen, there's no guesswork about what's hiding in a pre-made seasoning mix or marinade packet. Fresh parsley and mint scattered over the top at the end add a bright, herby contrast that cuts through the richness of the lamb beautifully. Serve with lemon wedges for a little extra acidity, and this dish is genuinely hard to beat for a weeknight dinner that feels like a special occasion.
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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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