Lupin Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight feel like a special occasion ā deeply fragrant, beautifully crusted, and finished with bright herbs that cut right through the richness of the meat. The spice paste is built from a bold lineup of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne, all brought together with garlic-infused oil and fresh lemon juice for a marinade that clings to every surface. A 30-minute rest before cooking lets those flavors sink in, so by the time the chops hit a screaming-hot skillet, you're already halfway to something extraordinary. The sear-then-roast method locks in a deep, caramelized crust while keeping the interior juicy and perfectly pink ā no guesswork, just a thermometer and a few minutes in the oven. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume-family flour that sneaks into so many spice blends, coatings, and restaurant-style rubs. Every ingredient here is straightforward and easy to verify, which means you can focus on the cooking rather than the label-reading. A scatter of fresh parsley and mint at the end adds a pop of color and freshness that makes the whole plate look like it came straight out of a Marrakech kitchen.
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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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