Soy Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight feel like a special occasion ā deeply aromatic, beautifully crusted, and finished with bright herbs that cut right through the richness of the meat. The spice paste is built from a warm, layered blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne, all brought together with garlic-infused oil and fresh lemon juice. Letting the chops rest in that marinade before they hit the pan is what takes the flavor from good to genuinely memorable. The sear-then-roast method gives you that gorgeous caramelized crust on the outside while keeping the interior tender and juicy ā no guesswork, just technique. Because the whole recipe relies on whole spices, fresh herbs, and clean pantry staples, there's nothing hidden to worry about for anyone avoiding soy. A scatter of fresh parsley and mint at the end adds a pop of color and a herby lift that makes the whole plate sing. Serve with lemon wedges and you've got a restaurant-worthy dinner that comes together with surprisingly little fuss.
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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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