BHA & BHT Free Moroccan Spiced Lamb Chops
Warm spices, a quick sear, and a hot oven are all it takes to turn bone-in lamb chops into something that feels genuinely special. The marinade is built from a lineup of whole ground spices ā cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne ā mixed with garlic-infused oil and fresh lemon juice into a fragrant paste that clings to every surface of the meat. Because every ingredient here is a recognizable, single-source item, you never have to second-guess whether a preservative like BHA or BHT has snuck in through a spice blend or bottled sauce. That kind of ingredient transparency is genuinely hard to find in bold, restaurant-style cooking, and this recipe delivers it without any compromise on flavor. The technique is straightforward: let the paste soak in, sear hard for a deep crust, then finish in the oven to a juicy medium. A scatter of fresh parsley and mint at the end keeps everything bright and herbaceous against the earthy warmth of the spices. Serve with lemon wedges and you've got a dinner that looks and tastes like it took far more effort than it actually did.
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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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