Fructose Free Moroccan Spiced Lamb Chops
These lamb chops are bold, aromatic, and deeply satisfying — the kind of dish that makes the whole kitchen smell incredible the moment that spice paste hits a hot pan. A blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne creates a complex North African-inspired crust that's anything but one-note. Managing fructose intake often means scanning labels obsessively and second-guessing spice blends at the store, but here every ingredient is straightforward and easy to verify. Garlic-infused oil delivers that savory depth without the fructans found in whole garlic, making it a smart swap that doesn't sacrifice any flavor. The technique — a hard sear on the stovetop followed by a quick finish in the oven — locks in the juices and builds a gorgeous caramelized crust that you simply can't get any other way. Fresh lemon juice, parsley, and mint scattered over the top at the end keep things bright and lively without adding anything problematic. These chops are genuinely dinner-party worthy, but easy enough to pull off on a weeknight when you want something special.
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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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