Walnut Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight feel like a special occasion ā bold, aromatic, and deeply satisfying. A paste built from cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets rubbed into every surface of the meat, so the flavor goes well beyond the crust. The technique is a classic sear-then-roast approach: a screaming-hot skillet builds that gorgeous caramelized exterior, and a quick finish in the oven brings the chops to a perfect medium without drying them out. A three-minute rest locks in the juices before a bright scatter of fresh parsley and mint lifts the whole plate. Tree nut concerns are genuinely common with Moroccan-inspired recipes since many traditional preparations lean on almonds or walnuts for texture and richness ā this version delivers all the same warmth and complexity through spices alone, with zero nuts anywhere in the ingredient list. Garlic-infused oil and a squeeze of fresh lemon round everything out, keeping the flavors clean and vibrant. Serve with lemon wedges and you have a restaurant-worthy plate that's completely safe and completely irresistible.
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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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