Macadamia Free Moroccan Spiced Lamb Chops
Warm spices, a garlicky marinade, and a proper sear-to-oven technique make these lamb chops genuinely hard to resist. The spice paste — built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a kick of cayenne — gets rubbed into every surface of the chops and given a full 30 minutes to sink in before the heat even turns on. That patience pays off in layers of flavor that taste far more complex than the prep actually demands. A screaming-hot skillet builds a deep, caramelized crust in just a few minutes, and a short finish in the oven brings the meat to a juicy, rosy medium without any guesswork. Fresh parsley and mint scattered over the top at the end cut through the richness and brighten the whole plate beautifully. The ingredient list is completely straightforward — pantry spices, garlic-infused oil, lemon juice, and fresh herbs — so there's no need to scan labels or worry about unexpected additions sneaking in. Serve with lemon wedges and you've got a showstopper dinner that looks like it took serious effort.
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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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