Rice Free Moroccan Spiced Lamb Chops
Warm spices, a garlicky marinade, and a hard sear in a screaming-hot skillet ā this dish delivers the kind of bold, aromatic depth that makes lamb truly shine. The spice paste is built from pantry staples like cumin, coriander, smoked paprika, turmeric, and cinnamon, which come together into something that smells absolutely incredible the moment it hits the pan. Letting the chops rest in that marinade before cooking is a small step that makes a big difference, helping the flavors work all the way into the meat rather than just sitting on the surface. The finish in the oven after a quick sear locks in a gorgeous crust while keeping the inside juicy and perfectly pink. Because the entire recipe is built around lamb, spices, oil, lemon, and fresh herbs, there's no grain filler or starchy side built in ā it's naturally free of rice and works beautifully on its own or alongside whatever you like. A scatter of fresh parsley and mint at the end keeps things bright and a little herbaceous against all that smoky warmth. This is the kind of weeknight dinner that tastes like it took far more effort than it actually did.
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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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