Chicken Free Moroccan Spiced Lamb Chops
These lamb loin chops are the kind of dinner that feels like a special occasion even on a Tuesday night. A bold spice paste built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne gets rubbed into every crevice of the meat, then a quick sear followed by a short oven roast locks in a deeply caramelized crust while keeping the inside tender and juicy. The garlic-infused oil carries all those warm North African flavors straight into the lamb, and a squeeze of fresh lemon juice in the marinade keeps everything bright and balanced. Finishing with chopped flat-leaf parsley and fresh mint right before serving adds a pop of color and an herby lift that cuts through the richness beautifully. This is naturally a poultry-free dish from start to finish ā no substitutions needed, no label-checking required, just pure lamb done right. Whether you're cooking for a crowd or a quiet dinner for two, this recipe delivers restaurant-level results with a straightforward technique anyone can pull off at home.
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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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