Tree Nut Free Moroccan Spiced Lamb Chops
These lamb chops are a full sensory experience — deeply spiced, beautifully crusted, and finished with bright herbs that make every bite feel alive. A bold paste of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets rubbed into the meat before a quick rest, so the flavors have time to really sink in. The technique is straightforward but smart: a screaming-hot sear builds that gorgeous brown crust, then a short oven finish brings the chops to a perfect 145°F without drying them out. Moroccan-inspired cooking can sometimes lean on almonds or pistachios for texture and richness, but this recipe gets all its depth from spices and garlic-infused oil — no nuts anywhere in the picture. A scatter of fresh parsley and mint at the end keeps things vibrant and a little unexpected. Serve with lemon wedges and you've got a restaurant-worthy plate that came together in your own kitchen.
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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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