High Fructose Corn Syrup Free Moroccan Spiced Lamb Chops
Warm spices, fresh herbs, and a beautifully seared crust make these lamb chops feel like something you'd order at a restaurant ā except you made them at home in under an hour. The spice paste is built entirely from whole ground spices like cumin, coriander, smoked paprika, turmeric, and cinnamon, so there's no bottled marinade or pre-mixed seasoning blend sneaking in unwanted sweeteners. That matters more than you'd think, because a lot of store-bought spice blends and sauces rely on high fructose corn syrup to balance heat and acidity ā here, fresh lemon juice does that job naturally. Garlic-infused oil carries the marinade deep into the meat during a 30-minute rest, and then a screaming-hot skillet locks in a dark, caramelized crust before the oven finishes the job. The result is lamb that's juicy at the center, fragrant with North African-inspired spice, and finished with bright chopped parsley and mint that cut right through the richness. Lemon wedges on the side let everyone dial up the citrus to their liking. It's a genuinely impressive plate built from nothing but clean, real ingredients.
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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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