Turkey Free Moroccan Spiced Lamb Chops
Lamb chops are already a showstopper, but coating them in a fragrant paste of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne takes them somewhere truly special. The spice blend is stirred together with garlic-infused oil and fresh lemon juice to form a loose marinade that clings to every surface of the meat, building layers of warm, complex flavor before the chops ever hit the pan. A 30-minute rest at room temperature lets that paste really sink in, so you get seasoning all the way through rather than just on the surface. The sear-then-roast method is the real secret here — a screaming-hot skillet builds a deep, caramelized crust in minutes, and a quick finish in the oven brings the chops to a perfect 145°F without drying them out. Finishing with fresh parsley and mint brightens everything up and cuts through the richness of the lamb in the best possible way. This is the kind of dish that looks and tastes like serious effort but comes together with pantry spices and one pan.
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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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