MSG Free Moroccan Spiced Lamb Chops
These lamb chops are a full sensory experience — deeply aromatic, beautifully crusted, and finished with bright herbs that make every bite feel alive. The spice paste is built entirely from whole ground spices like cumin, coriander, smoked paprika, turmeric, and cinnamon, so there's no relying on pre-mixed blends or seasoning packets that often sneak in unwanted additives. That matters a lot when you're cooking clean, because so many store-bought spice mixes and marinades are where hidden flavor enhancers tend to hide. Here, every ingredient is straightforward and easy to verify. The technique is just as satisfying as the flavor — a quick sear in a screaming-hot skillet builds a gorgeous crust, then a short oven finish brings the chops to a perfect 145°F without drying them out. A rest on the plate, a scatter of fresh parsley and mint, and a squeeze of lemon is all it takes to pull the whole dish together. It's the kind of recipe that feels restaurant-worthy but comes together with nothing more than pantry spices and good lamb.
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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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