Dairy Free Moroccan Spiced Lamb Chops
Warm spices, a garlicky marinade, and a hard sear in a screaming-hot skillet ā this dish delivers the kind of bold, layered flavor that makes you feel like you've been transported straight to a Marrakech kitchen. The spice paste is built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne, all brought together with garlic-infused oil and fresh lemon juice for brightness. Every single ingredient in this recipe is naturally free of dairy, so there's no need to swap anything out or second-guess a single step. The technique is what really elevates these chops ā a 30-minute rest in the marinade, a deep caramelized crust from a high-heat sear, and a quick finish in the oven locks in juicy, perfectly cooked meat. Fresh parsley and mint scattered over the top at the end add a herby lift that cuts right through the richness of the lamb. Serve with lemon wedges and you've got a showstopper dinner that looks far more involved than it actually is.
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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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