Lamb Chops with Moroccan Spices
Experience the bold and aromatic flavors of North Africa with these juicy Lamb Chops with Moroccan Spices. This quick and easy recipe transforms tender lamb chops into a culinary masterpiece with a vibrant spice blend of cumin, coriander, cinnamon, paprika, and turmeric, enriched with a garlicky olive oil marinade. Searing the lamb to perfection locks in its succulence, while a creamy, tangy yogurt sauce—elevated with lemon juice, fresh parsley, and a kick of harissa—provides the perfect cooling contrast. Ready in under 30 minutes of active cooking time, these lamb chops are ideal for an impressive weeknight dinner or a crowd-pleasing main course. Pair them with fluffy couscous, roasted vegetables, or a crisp green salad for a complete and satisfying Moroccan-inspired feast.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 0.5 teaspoon Ground cinnamon
- 2 teaspoons Paprika
- 1 teaspoon Ground turmeric
- 3 cloves Garlic cloves (minced)
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 cup Plain Greek yogurt
- 1 tablespoon Lemon juice
- 2 teaspoons Harissa paste (optional)
Instructions
In a small bowl, combine the ground cumin, ground coriander, ground cinnamon, paprika, ground turmeric, salt, and black pepper to create the spice mix.
Rub the spice mix evenly over both sides of the lamb chops, ensuring they are well coated.
In another small bowl, mix 2 tablespoons of olive oil with the minced garlic. Drizzle this mixture over the lamb chops and rub it in thoroughly.
Let the lamb chops marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor. If refrigerating, let the lamb come to room temperature before cooking.
Heat the remaining 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat.
Add the lamb chops to the pan and sear for 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Remove from the pan and let them rest for 5 minutes before serving.
While the lamb rests, prepare the yogurt sauce. In a small bowl, combine the Greek yogurt, lemon juice, chopped parsley, and harissa paste (if using). Stir well to combine.
Serve the lamb chops with the yogurt sauce on the side. Garnish with additional parsley if desired. Pair with couscous, roasted vegetables, or a fresh green salad to complete the meal.
Nutrition Facts
Calories |
4148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.9 g | 431% | |
| Saturated Fat | 132.4 g | 662% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 4648 mg | 202% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.6 g | ||
| Protein | 258.8 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 3903 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
