Sesame Free Moroccan Spiced Lamb Chops
Warm spices, a garlicky marinade, and a proper sear ā this dish delivers the kind of bold, aromatic flavor that makes lamb chops feel like a genuine occasion. The spice paste layers cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne into something deeply fragrant without a drop of sesame oil or tahini in sight. That matters more than it might seem, since North African-inspired recipes often sneak in sesame-based ingredients, but every component here is straightforward and easy to verify. The technique is just as satisfying as the flavor: a high-heat sear builds a gorgeous crust, then a quick oven finish brings the chops to a perfect medium with juicy, rosy centers. Resting the meat for three minutes before serving is a small step that makes a real difference in how tender each bite feels. A scatter of fresh parsley and mint at the end brightens the whole plate and cuts through the richness of the lamb beautifully. Serve with lemon wedges and you have a dinner that looks and 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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