Wheat Free Moroccan Spiced Lamb Chops
These lamb chops are bold, aromatic, and deeply satisfying ā the kind of dish that makes your kitchen smell like a Marrakech spice market on a Friday night. A blend of cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne gets stirred into a loose paste with garlic-infused oil and fresh lemon juice, then rubbed generously over each chop before a 30-minute rest that lets all those flavors sink in. The technique here is what sets them apart: a screaming-hot sear builds a deep, caramelized crust, and a quick finish in the oven brings everything to a perfect medium without drying out the meat. Because the spice rub is built entirely from whole ground spices, fresh herbs, and oil, there's nothing hidden to worry about ā no flour, no breadcrumbs, no thickeners of any kind. Finishing with fresh parsley and mint adds a bright, cooling contrast to all that warm spice, and a squeeze of lemon right before eating ties the whole plate together. Serve these straight from the skillet and watch them disappear.
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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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