Oats Free Moroccan Spiced Lamb Chops
Warm, aromatic spices meet tender, juicy lamb in a dish that feels like it belongs on a restaurant menu but comes together entirely in your own kitchen. A bold paste of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets rubbed into each chop before a quick rest, letting those North African-inspired flavors sink deep into the meat. The technique here is smart ā a screaming-hot sear builds a gorgeous, caramelized crust, and a short finish in the oven brings everything to a perfect medium without drying out the chops. Every single ingredient in this recipe is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your spice blend. Fresh parsley and mint scattered over the top at the end add a bright, herby lift that cuts right through the richness of the lamb. Serve with lemon wedges for a little extra zing, and this becomes the kind of weeknight dinner that genuinely impresses.
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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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