Celery Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight feel like a special occasion — deeply aromatic, beautifully crusted, and finished with bright herbs that cut right through the richness of the meat. The spice blend is the real star here: cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne all come together into a fragrant paste that clings to every chop and builds serious flavor during the sear. Garlic-infused oil does the heavy lifting in place of raw aromatics, keeping things streamlined while still delivering that savory depth you want from a Moroccan-inspired dish. The technique — a hard sear on the stovetop followed by a quick finish in a hot oven — gives you that gorgeous dark crust without overcooking the interior. A squeeze of fresh lemon and a scatter of chopped parsley and mint at the end keep the whole plate feeling alive and vibrant. For anyone navigating a celery-free kitchen, this recipe is naturally in the clear — every ingredient here is straightforward, with no hidden stalks, seeds, or celery-based seasonings to worry about. It's bold, it's impressive, and it comes together with the kind of ease that makes you want to add it to your regular rotation immediately.
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Learn more →Ingredients
4 servings
For the lamb
- 8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
- 3 tbsp garlic-infused oil, divided
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
- ½ 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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