Paraben Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight dinner feel like a special occasion ā deeply aromatic, beautifully crusted, and finished with bright herbs that wake everything up. The spice blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne builds serious complexity without relying on any processed sauces or pre-mixed seasonings that might sneak in unwanted additives. Every ingredient here is straightforward and whole, which is exactly what you want when you're being intentional about what goes into your food. The technique is simple but effective: a quick marinade rest, a hard sear to lock in that gorgeous crust, and a short finish in the oven to bring the chops to a perfect medium. Fresh lemon juice and garlic-infused oil keep the marinade clean and punchy, while the chopped parsley and mint scattered at the end add a cool, herby contrast to all that warm spice. Letting the chops rest before serving is a small step that makes a real difference ā the juices redistribute and the temperature evens out beautifully. Serve with lemon wedges and you've got a plate that looks and tastes like it came out of a 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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