Artificial Food Coloring 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. The marinade is built entirely from whole ground spices — cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne — blended with garlic-infused oil and fresh lemon juice into a fragrant, rust-colored paste that clings to every surface of the meat. No spice packets, no pre-mixed blends, no dyes hiding in the seasoning: just real ingredients doing all the heavy lifting. That matters more than you might think, because a lot of commercial spice blends and marinades sneak in artificial colorants to make the color pop — here, the gorgeous deep hue comes entirely from the turmeric and paprika themselves. The technique is equally satisfying: a hard sear builds a caramelized crust, then a quick oven finish brings the chops to a juicy, rosy medium without drying them out. Fresh parsley and mint scattered over the top at the end add brightness and a little herbal contrast that makes the whole plate feel alive. Serve with lemon wedges and you've got a dinner that's bold, aromatic, and completely clean from start to finish.
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Learn more →Ingredients
4 servings
For the lamb
- 8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
- 3 tbsp garlic-infused oil, divided
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
- ½ 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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