Gut Friendly Moroccan Spiced Lamb Chops
These lamb chops are the kind of meal that feels special enough for a dinner party but straightforward enough for a weeknight when you want something genuinely satisfying. The spice blend ā cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne ā builds serious depth of flavor without relying on any high-FODMAP aromatics like onion or garlic cloves. Garlic-infused oil does all the heavy lifting here, delivering that savory, aromatic backbone while keeping things gentle on a sensitive gut. A quick marinade rest followed by a hard sear and a short oven finish means the chops develop a gorgeous caramelized crust while staying juicy and perfectly cooked through to the bone. Fresh lemon juice, chopped parsley, and mint scattered over the top at the end brighten everything up and add a clean, herby finish that makes the whole plate pop. It's the kind of recipe that proves eating for digestive comfort doesn't mean sacrificing bold, restaurant-worthy flavor.
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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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