Chestnut Free Moroccan Spiced Lamb Chops
Lamb chops don't need much to be spectacular, but this Moroccan-spiced version takes them somewhere truly special. A hand-mixed paste of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets rubbed into every surface of the chops, building layers of warm, aromatic flavor before they ever hit the pan. The technique here is smart ā a hard sear in a screaming-hot skillet locks in a deep, caramelized crust, then a quick finish in the oven brings the meat to a perfect, juicy medium. Fresh lemon juice in the marinade and a bright scatter of parsley and mint at the end keep the whole dish from feeling heavy, cutting right through the richness of the lamb. Because the spice blend is built entirely from scratch using individual ground spices, there's no need to worry about pre-mixed blends that sometimes sneak in unexpected tree nut ingredients or shared-facility warnings. Everything on this ingredient list is clean, straightforward, and easy to verify. Serve with extra lemon wedges and you've got a dinner-party-worthy plate that comes together with very little fuss.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!