Brazil Nut 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 cut right through the richness of the meat. A bold spice paste built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets rubbed into every surface before the chops even hit the pan, so the flavor goes all the way through. The technique here is smart: a hard sear in a screaming-hot skillet builds that gorgeous mahogany crust, then a quick finish in the oven brings the interior to a perfect, juicy medium without overcooking. Garlic-infused oil and fresh lemon juice tie the whole marinade together, and a scatter of chopped parsley and mint at the end adds a fresh, cooling contrast to all that warm spice. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients ā every component is straightforward and easy to verify, with no hidden surprises lurking in the spice blend or the cooking method. Serve with lemon wedges alongside and you've got a plate that looks and tastes like it came out of a proper restaurant kitchen.
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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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