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Moroccan-Spiced Lamb Chops with Charmoula

Photo: Thomas J. Story; Prop Styling: Bianca Sotelo

Active time 45 mins
Total time 12 hrs, 45 mins

Serves 6

You can make the charmoula a day ahead and chill. Bring to room temperature to serve. A rack of lamb may give you more chops than you need. Save extras to cook after your guests leave--post-party treat!


  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped cilantro
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • LAMB
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1 rack of lamb, frenched* (about 1 1/4 lbs.)
  • 1 tablespoon vegetable oil
  • 12 to 18 small cilantro leaves

Nutrition Information

  • calories 237
  • caloriesfromfat 85 %
  • protein 7.3 g
  • fat 23 g
  • satfat 5.5 g
  • carbohydrate 1.4 g
  • fiber 0.8 g
  • sodium 533 mg
  • cholesterol 30 mg

How to Make It

  1. Make charmoula: Whisk together olive oil, cilantro, lemon juice, 1 tbsp. cumin, paprika, 1 tsp. salt, and pepper. Set aside. (See headnote.)

  2. In another small bowl, mix 1 tsp. ground cumin, ground coriander, ground cinnamon, 1 tsp. salt, and ground cloves. Cut rack of lamb into individual chops and coat with spice mixture. Cover and chill overnight.

  3. Heat oven to 400°. Heat a large ovenproof frying pan over medium-high heat. Swirl vegetable oil into pan. Add 6 lamb chops and cook until they begin to release fat and are browned, about 3 minutes. Turn and cook until browned on the other side, 1 to 2 minutes. Transfer pan to oven and bake until lamb is medium-rare (145° on an instant-read thermometer), 3 to 5 minutes.

  4. Spoon about 1 tbsp. charmoula onto each plate. Arrange lamb chops on sauce and top with 2 or 3 cilantro leaves.

  5. *Frenched lamb racks have some or all of the meat scraped from the ends of the bones so they look more elegant.

Cook's Notes

A majority of the time in this recipe is spent while the pork chills overnight.