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Elevate your dinner party with these Charred Moroccan Spiced Lamb Chops, coated in fragrant cumin, coriander, cinnamon, and smoked paprika. Grilling over hot coals develops a smoky, spiced crust while keeping the interior juicy and tender. Finished with fresh mint and lemon, this North African dish is sheer elegance.
Prep Time
15 min
Per serving
420kcal
Calories
32g
Protein
2g
Cook Time
8 min
Servings
4 people
Difficulty
medium
Carbs
31g
Fat
1g
Fiber
Follow step-by-step with voice guidance.
1. In a small bowl, combine ground cumin, ground coriander, cinnamon, smoked paprika, garlic powder, salt, and black pepper.
2. Pat lamb chops dry with paper towels and brush lightly with olive oil.
3. Rub spice mixture generously over all surfaces of the lamb chops.
4. Preheat outdoor grill or cast-iron skillet over high heat.
5. Grill lamb chops for 3 to 4 minutes per side for medium-rare, letting spices char slightly.
6. Remove from heat and transfer to a platter.
7. Let rest for 5 minutes before serving.
8. Garnish with chopped fresh mint and lemon wedges.
Pat Chops Dry: Removing surface moisture helps spices form a flavorful charred crust. Watch Cook Time: Lamb chops cook quickly; check internal temperature to avoid overcooking. Let Rest: Resting allows juices to stay locked inside the meat.
An internal temperature of 57°C yields a juicy medium-rare result.
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