Low FODMAP Moroccan Spiced Lamb Chops
Warm spices, a bright hit of lemon, and tender lamb that's been seared to a deep, caramelous crust — this dish brings serious North African flavor to a weeknight dinner for four. The spice blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne sounds complex, but it comes together in a single bowl and gets rubbed straight onto the chops before they ever hit the pan. One of the trickiest parts of cooking this way is getting that garlic flavor without the fructans — garlic-infused oil solves that completely, delivering all the savory depth with none of the digestive worry. The method is a quick stovetop sear followed by a short oven finish, which locks in a gorgeous crust while keeping the interior juicy and rosy at medium. A scatter of fresh parsley and mint at the end lifts the whole plate with herby brightness that feels restaurant-worthy but takes almost no effort. Serve with lemon wedges on the side and let everyone squeeze to taste.
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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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