Citric Acid Free Moroccan Spiced Lamb Chops
Warm spices, a crackling sear, and herb-flecked lamb that smells like a Marrakech street market ā this dish delivers serious restaurant energy from your own kitchen. The spice blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne builds deep, layered flavor without relying on any processed sauces or packaged spice mixes that could sneak in hidden citric acid. A short marinade of garlic-infused oil and fresh lemon juice lets the paste soak into the meat before it ever hits the pan, so every bite is seasoned all the way through. The sear-then-roast method gives you that gorgeous mahogany crust on the outside while keeping the center juicy and perfectly pink. Finishing with freshly chopped parsley and mint brightens the whole plate and adds a cool, herby contrast to all that smoky warmth. For anyone navigating citric acid sensitivities, the ingredient list here is refreshingly clean ā whole spices, fresh herbs, and real lemon rather than the acidic additives that show up in so many pre-made marinades and spice packets. It's bold, it's beautiful, and it's the kind of weeknight dinner that feels like a genuine occasion.
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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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