Moroccan Lamb Chops

Moroccan Lamb Chops

25 mins total time

25 mins active time


Serves 4



  • 16 lamb rib chops
  • 3 tbsp Moroccan spice blend
  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

  • 2 tbsp olive oil

For the Moroccan spice blend:

  • 12 cardamom pods
  • 4 tbsp cumin seeds
  • 2½ tbsp coriander seeds
  • 2 cinnamon sticks


  • 2 tsp fennel seeds
  • ½ tsp whole black peppercorns
  • ½ tsp whole allspice berries
  • 2 tsp sweet paprika
  • 1½ tsp ground turmeric

To serve:

  • Lemon wedges
  • Green salad


  • 1To make the Moroccan spice blend, lightly crush the cardamom pods to remove the seeds. Discard the pods and reserve the seeds.
  • 2Put the cardamom seeds, cumin, coriander, cinnamon, fennel, peppercorns and allspice in the blender and secure the lid. MILL for 20-30 seconds until finely ground. Transfer to a bowl. Add the paprika and turmeric. Stir with a fork until combined. You will need 3 tablespoons for this recipe. Spoon the remaining spice blend into an airtight container and store in a cool place for up to 3 months.
  • 3To make the Moroccan lamb chops, place the lamb in a single layer on a large tray or baking sheet. Sprinkle with the 3 tablespoons Moroccan spice blend and turn to coat. Season with salt and pepper.
  • 4Heat the oil in a large skillet over medium-high heat. Cook lamb, in batches, for 2-4 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; set aside to rest for 5 minutes.
  • 5Place lamb onto serving plates, serve with lemon wedges and salad.

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