There Moroccan lamb chops are typically served at Jewish Sephardic family reunions and holidays.The ingredients used are traditional Moroccan herbs and spices, such as cilantro, paprika and cumin, but also include typically Spanish ingredients such as saffron and lemon. This mix of flavors perfectly represents the Jews of Morocco’s Spanish roots and the influence that Morocco has had on their cuisine. The chops are first seared and then braised in the oven, making these tender and succulent. Make sure to save the sauce to pour over the chops when serving the dish.
Moroccan Lamb Chops recipes
Traditional Moroccan Lamb Chops
- 12 lamb chops
- Juice of 3 lemons
- 1 tablespoon parsley finely chopped
- 1 tablespoon cilantro finely chopped
- 1 tablespoon mint finely chopped, fresh
- 1 tablespoon paprika
- 1 tablespoon cumin
- 3 garlic cloves minced
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 2 onions sliced
- 1 garlic clove
- 400 ml water
- 2/3 cup white wine
- 5 saffron threads
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- Mix the lamb chops with the marinade: juice of 3 lemons, parsley, cilantro, mint, paprika, cumin, 3 minced garlic cloves, and one teaspoon salt. Marinate at least 6 hours, preferably overnight.
- Heat oil in large oven-safe pan with lid or cast-iron dutch oven over medium-high heat, then brown chops on all sides, 7 to 8 minutes total. Set aside.
- Preheat oven to 350 F.
- In the same pan, decrease the heat to medium, and sauté the sliced onions until softened and translucent, about 5-8 minutes. Add the remaining garlic clove and cook for one minute.
- Add 400 ml water, 2/3 cup white wine, 5 saffron threads, 1 teaspoon of salt and pepper, and bring to a boil.
- Return chops to the pan and adjust seasoning to taste.
- Cover the pan and place in the oven at 350 F for 1 1/2 hours, checking liquid in the pan every 30 minutes. Remove the lid the last 15 minutes to allow the chops to brown a bit but make sure.
- If there is too much sauce left in the pan, you can reduce it on the stove over medium heat.
- Allow the chops and the sauce to come to room temperature and place in the refrigerator separately, until serving time. You can remove any fat from the sauce once it has cooled sufficiently.
- Serve with a garnish of fresh herbs.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Moroccan Lamb Chops
- 4 lamb chops (about 1 inch thick)
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 tablespoons fresh mint, chopped (for garnish)
- Lemon wedges, for serving
- Preheat Your Oven: Preheat your oven to 375°F (190°C).
- Prepare the Spice Rub: In a small bowl, combine the ground cumin, ground coriander, ground paprika, ground cinnamon, ground ginger, minced garlic, salt, and black pepper. Mix well to create your spice rub.
- Season the Lamb Chops: Rub both sides of the lamb chops generously with the spice rub mixture, ensuring they are evenly coated. Allow the chops to marinate for at least 15-20 minutes at room temperature.
- Sear the Lamb Chops: Heat an oven-safe skillet or cast-iron pan over medium-high heat. Add olive oil and heat until it shimmers. Sear the lamb chops for about 2-3 minutes on each side, or until they develop a golden-brown crust.
- Transfer to the Oven: Once seared, transfer the skillet with the lamb chops to the preheated oven.
- Bake to Perfection: Bake the lamb chops in the oven for approximately 8-10 minutes for medium-rare, or longer if you prefer your chops more well-done. Use a meat thermometer to ensure the internal temperature reaches your desired level of doneness (145°F or 63°C for medium-rare).
- Rest and Garnish: Remove the lamb chops from the oven and let them rest for a few minutes. Sprinkle fresh cilantro and mint over the top for a burst of flavor and freshness.
- Serve and Enjoy: Plate your oven-baked Moroccan Lamb Chops, and serve with lemon wedges for that final touch of tang. Enjoy this flavorful dish with your favorite side dishes or couscous.
Tips for making Moroccan Lamb Chops
- Temper Your Lamb: Allow the lamb chops to come to room temperature before cooking. This ensures even cooking throughout the meat.
- Spice Rub Coating: Coat the lamb chops generously with the spice rub, ensuring that every inch is covered for a burst of flavor in every bite.
- Searing Perfection: Achieve a beautiful sear by heating your skillet or oven-safe pan until it’s sizzling hot. A good sear locks in the juices and creates a flavorful crust.
- Don’t Overcook: Lamb chops are best enjoyed when they’re cooked to medium-rare or medium. Use a meat thermometer to gauge doneness and avoid overcooking.
- Rest for Flavor: After cooking, allow the lamb chops to rest for a few minutes. This lets the juices redistribute, resulting in tender and juicy meat.
- Couscous Companion: Serve the lamb chops with a side of fluffy couscous cooked with a pinch of saffron and a medley of roasted vegetables.
- Tangy Yogurt Sauce: Prepare a refreshing yogurt-based sauce with mint, garlic, and lemon juice. Drizzle it over the lamb chops for a cool contrast.
- Mediterranean Salad: Pair with a vibrant Mediterranean salad of tomatoes, cucumbers, red onions, and feta cheese, dressed with a zesty vinaigrette.
- Flatbread Feast: Wrap the succulent lamb chops in warm flatbreads with a dollop of hummus, fresh greens, and pickled onions for a delightful sandwich.
- Minty Refreshment: Complement the meal with Moroccan mint tea or a refreshing citrus-infused sparkling water.
FAQs of making Moroccan Lamb Chops
- Can I prepare the spice rub in advance?Absolutely! You can prepare the spice rub in advance and store it in an airtight container. It’s a handy time-saving trick for quick preparation.
- How do I store leftover cooked lamb chops?To store leftovers, wrap the lamb chops tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat gently in the oven or skillet to retain their tenderness.
- Can I use a different cut of lamb for this recipe?While lamb chops work beautifully for this recipe, you can also use lamb loin or leg chops. Just adjust the cooking time based on the thickness of the meat.
- Is there a vegetarian alternative for this dish?For a vegetarian twist, consider using cauliflower steaks seasoned with the Moroccan spice rub and roasted to perfection. Serve them with the same sides and sauces.
- Can I make this dish less spicy for a milder flavor?Absolutely! Adjust the spice rub to your preference by reducing the amount of ground spices. You can always increase
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Hello! I’m Black Pie, your culinary guide at Food And Meal, Hana Hotel Travel Company Limited. I'm passionate about unveiling the rich and diverse flavors of African cuisine to the world. Each recipe we explore is a celebration of culture, tradition, and exquisite taste. Join me on this delightful culinary journey, where we'll discover and share the hidden gems of African cooking together!