Beef Free Moroccan Spiced Lamb Chops
These lamb loin chops are the kind of dish that makes a weeknight feel like a special occasion ā fragrant with cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a whisper of cayenne, all brought together into a bold spice paste with garlic-infused oil and fresh lemon juice. The technique is straightforward but delivers serious results: a quick marinade, a hard sear for that deep, caramelized crust, then a short finish in a hot oven to lock in the juices. Resting the chops before serving is the small step that makes a big difference, letting the temperature settle and the flavors concentrate before you scatter fresh parsley and mint over the top. Every component here is naturally free from beef, so there's no need to scrutinize labels or swap anything out ā lamb is the star from start to finish. The brightness of the lemon wedges alongside the warm, earthy spices creates a balance that feels genuinely restaurant-worthy. Whether you're cooking for guests or just treating yourself, this one is hard to beat.
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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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