Pork Free Moroccan Spiced Lamb Chops
Lamb is the star here, and it absolutely earns the spotlight. A bold spice paste built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets rubbed into every inch of the chops before they even hit the pan — giving the meat time to soak up all that warmth and depth. The technique is a two-step move: a hard sear in a screaming-hot skillet to lock in a gorgeous crust, then a quick finish in the oven to bring everything to a perfect, juicy medium. 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. Because the recipe is built entirely around lamb and pantry spices, there's nothing to second-guess when it comes to keeping things pork-free — no cured meats, no hidden fats, just clean, honest ingredients from start to finish. Serve with lemon wedges for a little extra zing, and don't skip the three-minute rest — it makes a real difference in how the chops eat.
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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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