Pistachio Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight feel like a special occasion — deeply fragrant, beautifully seared, and finished with a shower of fresh herbs that brightens every bite. The spice paste is built from a bold lineup of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne, which together create that warm, complex North African flavor profile without any complicated technique. A 30-minute marinade at room temperature lets the paste really sink into the meat before it ever hits the pan, so the flavor goes all the way through. The sear-then-roast method gives you a gorgeous dark crust on the outside while keeping the interior juicy and perfectly cooked to 145°F. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pistachios and other nuts — no swaps needed, no label-checking required, just straightforward pantry spices and fresh ingredients. A squeeze of lemon and a few sprigs of parsley at the end cut through the richness and tie everything together. It's the kind of recipe you'll want to keep in regular rotation.
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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.
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