Nitrate & Nitrite Free Moroccan Spiced Lamb Chops
Warm, aromatic, and deeply satisfying, these lamb chops are coated in a bold spice paste built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne ā a lineup that delivers serious depth without relying on any cured or processed ingredients. That matters more than it might seem, because a lot of boldly flavored meat dishes lean on marinades or seasoning blends that quietly contain preservatives. Here, every bit of flavor comes from whole spices, fresh lemon juice, garlic-infused oil, and herbs you can see and smell. The technique is just as satisfying as the spice blend: a hard sear in a screaming-hot skillet builds a gorgeous crust, then a quick finish in the oven brings the chops to a juicy, rosy medium. Resting the meat for a few minutes before serving lets the temperature settle and the juices redistribute, so every bite stays tender. A shower of fresh parsley and mint at the end keeps things bright and cuts right through the richness of the lamb. Serve with lemon wedges and you've got a dinner that feels genuinely special with nothing on the ingredient list you'd ever need to second-guess.
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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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