Mushroom Free Moroccan Spiced Lamb Chops
These lamb chops are a full sensory experience ā smoky, warm, and fragrant from a spice paste built on cumin, coriander, turmeric, cinnamon, and smoked paprika, all brightened at the end with fresh lemon juice. The marinade gets rubbed directly into the meat and given time to penetrate before the chops ever hit the pan, which means every bite carries that deep Moroccan-inspired flavor all the way through. A hard sear in a screaming-hot skillet builds the kind of caramelized crust that makes lamb chops genuinely irresistible, and a quick finish in the oven brings everything to a perfect medium without drying out the meat. Finishing with chopped flat-leaf parsley and fresh mint adds a cool, herby contrast that cuts right through the richness. For anyone navigating a diet that excludes fungi, this recipe is a natural fit ā every single ingredient is a spice, a fresh herb, a citrus squeeze, or the lamb itself, with zero fillers or savory shortcuts that might sneak in unwanted ingredients. It's the kind of dish that looks and tastes like a restaurant plate but comes together in your own kitchen with a skillet and a spice rack.
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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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