Eggless Moroccan Spiced Lamb Chops
These lamb chops are bold, aromatic, and deeply satisfying — the kind of dish that makes your kitchen smell like a spice market in the best possible way. A blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets worked into a loose paste with garlic-infused oil and fresh lemon juice, then rubbed all over the chops before a 30-minute rest that lets every layer of flavor sink into the meat. The technique is straightforward but delivers serious results: a hard sear in a screaming-hot skillet builds a deep, caramelized crust, and a quick finish in the oven brings the chops to a juicy, rosy medium. Because the marinade is built entirely from spices, oil, and citrus, there's nothing here that relies on eggs as a binder or coating — the spice paste does all the work on its own. Fresh parsley and mint scattered over the top at the end add a bright, herby contrast that cuts right through the richness of the lamb. Serve with lemon wedges for an extra hit of acidity, and don't skip the three-minute rest — it makes a real difference in how the juices settle.
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Learn more →Ingredients
4 servings
For the lamb
- 8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
- 3 tbsp garlic-infused oil, divided
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
- ½ 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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