Yeast Free Moroccan Spiced Lamb Chops
These lamb chops are the kind of dish that makes a weeknight feel like a special occasion ā deeply fragrant, beautifully seared, and finished with a shower of fresh herbs that brightens every bite. The spice paste brings together cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and a touch of cayenne, building layers of warmth without relying on any fermented or leavened ingredients whatsoever. That matters more than you might think, since many spice blends and marinades on store shelves sneak in yeast extract or yeast-based flavor boosters ā here, every component is straightforward and easy to verify. A quick 30-minute rest lets the paste really sink into the meat before it hits a screaming-hot skillet, creating that gorgeous crust that locks in all the juices. The oven finish takes the guesswork out of doneness, bringing the chops to a perfect medium without drying them out. Garlic-infused oil and a squeeze of fresh lemon keep the flavor bold and bright, while the chopped parsley and mint on top add a cool, herby contrast to all that spice. It's an impressive plate that comes together with pantry staples and zero compromise.
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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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