Lamb chops can feel like a weekend splurge, but this Moroccan-spiced version is genuinely weeknight-friendly once you have your spice lineup ready. A bold paste of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets rubbed into each chop and given time to sink in before the real heat starts — that 30-minute rest makes a noticeable difference in depth of flavor. The sear-then-roast method builds a gorgeous, caramelized crust without drying out the meat, and hitting 145°F with a proper rest keeps every chop juicy at the center. For anyone navigating a candida-conscious approach to eating, this recipe is a natural fit — it leans entirely on whole spices, fresh herbs, garlic-infused oil, and clean protein with zero added sugars, grains, or fermented ingredients to second-guess. Fresh lemon juice brightens the whole dish, and a final scatter of parsley and mint keeps it feeling light despite all that warm, earthy spice. Serve with lemon wedges and you have a plate that looks like it came out of a proper restaurant kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
