Seed Oil Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of showstopper that looks like it came out of a restaurant kitchen but is completely achievable at home. A bold spice paste built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne gets rubbed into every surface of the chops, then a quick rest lets all of that warmth sink deep into the meat before it ever hits the heat. Cooking with garlic-infused oil means you get rich, savory depth without reaching for any of the refined vegetable or seed oils that tend to sneak into weeknight cooking ā just a clean fat that handles high heat beautifully. The sear-then-roast method builds a genuinely gorgeous crust before finishing the chops to a juicy medium in the oven, so you're not sacrificing tenderness for color. Fresh parsley and mint scattered over the top at the end cut right through the richness and give the whole plate a bright, herby lift. A squeeze of lemon before you dig in ties everything together and makes the spices pop even more. This one is absolutely worth adding to your regular rotation.
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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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