Caffeine Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of showstopper that looks like it came out of a restaurant kitchen but is completely achievable at home. A bold spice paste built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne gets rubbed into each chop and given time to sink in before the heat even turns on. That 30-minute marinade step makes a real difference ā the flavors go deep rather than just sitting on the surface. A hard sear in a screaming-hot skillet builds a gorgeous, caramelized crust, and a quick finish in the oven brings everything to a perfect medium without drying out the meat. Fresh parsley and mint scattered over the top at the end add a bright, herby lift that cuts right through the richness of the lamb. Every single ingredient here is naturally free of caffeine, so there's no need to audit labels or swap anything out ā just cook and enjoy. Serve with lemon wedges and you've got a dinner that feels genuinely special.
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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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