Lactose Free Moroccan Spiced Lamb Chops
These lamb chops are bold, aromatic, and deeply satisfying — the kind of dish that makes a weeknight feel like a special occasion. A blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets worked into a garlicky, lemon-spiked paste that coats every inch of the meat before it even hits the pan. Letting the chops rest in that marinade for 30 minutes before cooking is the move that takes the flavor from good to genuinely memorable. The technique here — a hard sear on the stovetop followed by a quick finish in a hot oven — builds a gorgeous, spiced crust while keeping the interior tender and juicy. Because the entire recipe relies on olive-style garlic-infused oil rather than any butter or cream, there's nothing to worry about on the dairy front; the richness comes entirely from the lamb itself and that layered spice rub. Fresh parsley and mint scattered over the top at the end add a bright, herby lift that cuts right through the warmth of the spices. Serve with lemon wedges and you've got a restaurant-worthy plate that happens to be completely free of any dairy concerns.
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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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