Mustard Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that feels like a special occasion even on a Tuesday night. A bold spice paste built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne coats each chop in layers of warm, aromatic flavor before a quick sear and a short oven finish lock everything in. The result is a deeply crusted exterior with juicy, tender meat underneath ā exactly what lamb chops should be. For anyone navigating a mustard sensitivity, this recipe is a genuine win, because so many spice blends and marinades sneak in mustard powder or mustard seed without much fanfare. Here, every ingredient is clearly spelled out, and the flavor comes entirely from that gorgeous North African-inspired spice blend, garlic-infused oil, and fresh lemon juice. A scatter of chopped parsley and mint right before serving adds a bright, herby lift that cuts through the richness beautifully. Serve with extra lemon wedges and you have a restaurant-worthy plate with zero compromise.
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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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