Shellfish Free Moroccan Spiced Lamb Chops
Warm spices, a garlicky marinade, and a proper sear in a screaming-hot skillet — this dish delivers the kind of bold, aromatic flavors that make a weeknight dinner feel like a special occasion. The spice paste is built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne, all brought together with garlic-infused oil and fresh lemon juice into something genuinely fragrant and complex. Letting the chops rest in that marinade for 30 minutes before cooking makes a real difference, giving the meat time to absorb every layer of flavor before it hits the pan. The technique here — a hard sear on the stovetop followed by a quick finish in a hot oven — locks in a deep, caramelized crust while keeping the interior juicy and tender. A finish of fresh parsley and mint brightens the whole plate and cuts through the richness of the lamb beautifully. Every ingredient in this recipe is naturally free from shellfish and shellfish derivatives, so there's no need to scrutinize labels or worry about hidden seafood-based additives sneaking into your spice blend. Serve with lemon wedges and you've got a showstopper that's as easy to pull off as it is impressive.
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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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