Hazelnut Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight feel like a special occasion — deeply aromatic, beautifully seared, and finished with a bright hit of fresh herbs. The spice paste is built from a warm, layered blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne, which together create that unmistakable North African depth without relying on any nut-based ingredients or sauces. For anyone navigating tree nut allergies, spiced meat dishes can sometimes feel like a minefield — certain spice blends and marinades sneak in hazelnut oils or nut-based pastes — but every single component here is straightforward and easy to verify. The technique is just as satisfying as the flavor: a hard sear in a screaming-hot skillet builds a gorgeous crust, and a quick finish in the oven brings the chops to a perfect medium without drying them out. Resting the meat for a few minutes before serving lets the juices redistribute, so every bite stays tender and succulent. A scatter of fresh parsley and mint at the end adds color and a cooling contrast to all that warm spice, and a squeeze of lemon ties everything together. This one is genuinely impressive enough to serve to guests.
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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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