Gelatin Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight feel like a special occasion ā deeply aromatic, beautifully seared, and finished with bright herbs that cut right through the richness of the meat. The spice paste is built from pantry staples like cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne, all brought together with garlic-infused oil and fresh lemon juice into something genuinely complex and crave-worthy. Every single ingredient here is naturally free of animal-derived setting agents, so there's no need to scrutinize labels or swap anything out ā the recipe just works as written. The technique is straightforward: a quick rest in the spice rub, a hard sear to build that gorgeous crust, then a short finish in a hot oven to bring the chops to a perfect medium. Resting the meat for a few minutes before serving is a small step that makes a real difference in juiciness. A scatter of fresh parsley and mint at the end adds color and a herby lift that ties the whole plate together. Serve with lemon wedges and you've got a restaurant-worthy dinner that's as unfussy as it is impressive.
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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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