Carrageenan 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. The spice paste is built from a lineup of warm, earthy seasonings like cumin, coriander, smoked paprika, turmeric, and cinnamon, all brought together with garlic-infused oil and fresh lemon juice for a marinade that clings to every chop. Carrageenan, a thickener and stabilizer derived from seaweed, tends to sneak into processed marinades, spice blends, and even some cooking oils ā but here, every single ingredient is whole and straightforward, so there's nothing to second-guess. The technique is just as satisfying as the flavor: a hard sear in a screaming-hot skillet builds that gorgeous crust, and a quick finish in the oven brings the chops to a perfect medium without drying them out. Resting the meat for a few minutes before serving is a small step that makes a real difference, letting the juices redistribute so every bite stays tender and succulent. A scatter of fresh parsley and mint over the top adds color and a herby lift that makes the whole plate pop. Serve with lemon wedges on the side and you've got a restaurant-worthy dinner made entirely from clean, recognizable ingredients.
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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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