Moroccan Spiced Lamb Chops Recipe

Name: Chroma Modern Bar + Kitchens Moroccan Spiced Lamb Chops Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.2 kg boneless lamb loin chops; 4 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 4 each garlic cloves, minced; 2 tsp ground cumin; 1.5 tsp ground coriander; 1.5 tsp sweet smoked paprika; 0.5 tsp ground cinnamon; 0.5 tsp ground ginger; 0.5 tsp ground turmeric; 0.5 tsp Aleppo pepper or crushed red pepper; 0.5 tsp ground black pepper; 1.5 tsp kosher salt; 3 tbs fresh cilantro, chopped; 2 tbs fresh mint, chopped; 1 tbs unsalted butter; 1 tbs neutral oil (vegetable or grapeseed); 1 each lemon wedges (to serve); 1 tbs extra chopped cilantro or mint (for garnish)

Inspired by Chroma Modern Bar + Kitchen

Time1h 5m

Serves4

Make Moroccan Spiced Lamb Chops Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

2 2/3 lb (1.2 kg) boneless lamb loin chops

4 tbs extra-virgin olive oil

2 tbs fresh lemon juice

4 each Garlic cloves, minced

2 tsp Ground cumin

1 1/2 tsp Ground coriander

1 1/2 tsp sweet smoked paprika

1/2 tsp Ground cinnamon

1/2 tsp Ground ginger

1/2 tsp Ground turmeric

1/2 tsp Aleppo pepper or crushed red pepper

1/2 tsp ground black pepper

1 1/2 tsp kosher salt

3 tbs Fresh cilantro, chopped

2 tbs fresh mint, chopped

Cook & Finish

1 tbs Unsalted butter

1 tbs neutral oil (vegetable or grapeseed)

1 each lemon wedges (to serve)

1 tbs extra chopped cilantro or mint (for garnish)

Method

Marinade

Prepare marinade

In a medium bowl whisk together olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, cinnamon, ginger, turmeric, Aleppo/crushed red pepper, black pepper and kosher salt until blended and slightly emulsified.

Add herbs

Stir in the chopped cilantro and chopped mint until evenly distributed through the marinade.

Marinate lamb

Place the lamb chops in a shallow dish or large resealable bag. Pour the marinade over the lamb, massaging to coat both sides. Arrange chops in a single layer if possible. Seal or cover and refrigerate for at least 1 hour and up to 6 hours. Remove from fridge 20–30 minutes before cooking to come closer to room temperature.

Cook & Finish

Heat pan

Heat a large heavy skillet (cast iron recommended) over medium-high heat for 3–4 minutes until very hot. Add the neutral oil and swirl to coat the pan.

Sear lamb chops

Pat the lamb chops lightly with paper towel to remove excess marinade (leave spices attached). Working in batches if necessary, add lamb chops to the hot pan without crowding. Sear for 2.5–3 minutes on the first side until a deep brown crust forms. Flip and sear the other side for 2–3 minutes for medium-rare (internal temp 58–60°C / 135–140°F). Adjust time ±1 minute for thickness or desired doneness.

Finish with butter

During the last 30–60 seconds of cooking, reduce heat to medium, add the butter to the pan and spoon the melted butter over the chops (baste) for extra flavor and gloss.

Rest

Transfer the chops to a cutting board or plate and loosely tent with foil. Let rest 5–7 minutes to allow juices to redistribute (internal temp will rise a few degrees).

Serve

Plate the lamb chops, garnish with extra chopped cilantro or mint and serve with lemon wedges for squeezing over. Recommended accompaniments: couscous, roasted vegetables, or a simple cucumber-yogurt salad.