Xanthan Gum Free Moroccan Spiced Lamb Chops
These lamb chops are a full sensory experience ā warm spices, a caramelized crust, and a bright finish of fresh herbs that makes every bite feel like something special. The spice paste is built entirely from ground cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne, all of which are naturally free from thickeners and binders, so there's nothing hidden to worry about here. Garlic-infused oil and fresh lemon juice bring the paste together into a marinade that soaks into the meat during a 30-minute rest, doing real flavor work before the chops ever hit the pan. The technique is a classic sear-then-roast: a screaming-hot skillet builds that deep, crackly crust, and a quick finish in the oven brings the interior to a juicy, rosy medium. Resting the chops for a few minutes before serving locks in all those spiced juices, so you're not losing anything to the cutting board. A scatter of chopped parsley and fresh mint over the top adds color and a cooling herbal note that plays beautifully against the heat of the cayenne. This is the kind of weeknight dinner that feels like it belongs on a restaurant plate.
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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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