Coconut Free Moroccan Spiced Lamb Chops
These lamb chops are a full sensory experience ā deeply savory, warmly spiced, and finished with a hit of fresh herbs that makes every bite feel alive. A bold paste of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets rubbed into each chop before a 30-minute rest, giving the spices real time to sink into the meat. The technique is a two-step sear-then-roast that builds a gorgeous, caramelized crust on the stovetop before the oven finishes the job to a perfect medium. Garlic-infused oil does the heavy lifting on aromatics, keeping the flavor rich and layered without any dairy or tropical fats that can sneak into spice blends or marinades. A squeeze of fresh lemon juice in the paste and lemon wedges at the table cut right through the richness, while chopped parsley and mint add a bright, cooling finish. This is the kind of dish that looks and tastes like serious effort but comes together with pantry staples and one good skillet.
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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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