Artificial Flavors Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight feel like a special occasion ā deeply aromatic, beautifully crusted, and finished with bright herbs that wake everything up. The spice blend is built entirely from your pantry staples: cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne, all mixed into a paste with garlic-infused oil and fresh lemon juice. No flavor packets, no seasoning blends with mystery additives ā just real spices doing exactly what they're supposed to do. That matters more than it sounds, because pre-made spice mixes and marinades are some of the most common hiding spots for artificial flavoring agents. Here, you control every single ingredient from the first rub to the final garnish. The technique is straightforward: a quick marinade rest, a hard sear for that gorgeous crust, then a short finish in the oven to bring the chops to a perfect medium. Fresh parsley and mint scattered over the top at the end add a clean, herby contrast that ties the whole plate together.
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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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