Nutmeg Free Moroccan Spiced Lamb Chops
Moroccan-spiced lamb chops are the kind of dish that makes a weeknight feel like a special occasion, with a spice paste so fragrant and layered it practically perfumes the whole kitchen. The rub leans on cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne ā a bold, warming lineup that delivers serious depth without a trace of nutmeg anywhere in the mix. That matters more than you might think, because so many spice blends and pre-made ras el hanout mixes sneak nutmeg in as a background note, making it genuinely tricky to enjoy North African-inspired cooking with confidence. Here, every ingredient is spelled out clearly, so you know exactly what's going into the paste. The technique is straightforward: a 30-minute marinade, a hard sear to build that gorgeous crust, then a quick finish in the oven to bring the chops to a perfect medium. Fresh parsley and mint scattered over the top at the end brighten everything up and add a pop of color against the deep, rust-toned crust. Serve with lemon wedges and you've got a plate that looks and tastes like it came out of a proper restaurant kitchen.
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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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