Cashew 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 bold lineup of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne, all brought together with garlic-infused oil and fresh lemon juice for a marinade that clings to every surface. A 30-minute rest before cooking lets those flavors sink in, so by the time the chops hit the screaming-hot skillet, you're already halfway to something extraordinary. The sear-then-roast method gives you that deep, caramelized crust on the outside while keeping the interior juicy and perfectly pink. Tree nut allergies can make spice-forward recipes tricky since some blends and prepared sauces sneak in unexpected ingredients, but here every component is straightforward and easy to verify. A scatter of fresh parsley and mint at the end adds a pop of color and a herby lift that makes the whole plate sing. Serve with lemon wedges and you've got a restaurant-worthy dinner that's as clean and unfussy as it gets.
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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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