Pecan Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight feel like a special occasion — deeply aromatic, beautifully crusted, and finished with bright herbs that cut right through the richness of the meat. The spice paste is built from a bold lineup of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne, all brought together with garlic-infused oil and fresh lemon juice for a marinade that clings to every surface. A 30-minute rest before cooking lets those flavors sink in, so by the time the chops hit the pan, they're already halfway to something extraordinary. The technique here — a hard sear on the stovetop followed by a quick finish in a hot oven — gives you that deep, caramelized crust without overcooking the interior. Tree nut-heavy spice blends and restaurant-style Moroccan dishes can sometimes sneak in unexpected ingredients, but this recipe keeps everything clean and straightforward, with nothing but whole spices and fresh pantry staples. A scatter of chopped parsley and mint right before serving adds a pop of color and freshness that makes the whole plate look as good as it tastes. Serve with lemon wedges and you've got a showstopper that's as simple to pull off as it is impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the lamb
- 8 bone-in lamb loin chops (about 1 inch thick, 3–4 oz each)
- 3 tbsp garlic-infused oil, divided
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 tsp kosher salt
- ½ 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!