11 Reviews of Moroccan Spiced Lamb Chops

From: ratherbeswimmin'

On Dec 7, 2003

I made this recipe as part of the Pick-A-Chef cook-off. I know I was supposed to chose an unreviewed recipe but this one really struck my fancy. My husband and I have been into trying new lamb recipes lately and we both like different combinations of spices. The spice rub had an excellent and complex flavor the went well with the lamb. We cooked them on the stove but I think they would be wonderful done on the grill, too. Very tender and juicy. Thanks Chia.

From: William (Uncle Bill) Anatooskin

On Mar 30, 2004

Hi Chia; Made this recipe last night and it was absolutely super-great. I did add 2 garlic cloves, sliced and 1 teaspoon of fresh Rosemary, finely chopped. I cooked the lamb chops for 5 minutes on each side. They browned so nice with the spice coating and tasted so good. I cooked them medium to medium rare, and Oh, WOW, so delicious. This is a big hit and I will be making it again many more times. Thanks, I am glad I found your recipe. "Uncle Bill"

From: Mirj

On Jul 8, 2003

I eat a lot of Moroccan food, and while this was delicious, it wasn't Moroccan, but more Tunisian! No, really, all kidding aside, this is a delicious way to prepare lamb chops. I made two for me and then used chicken breasts for the kids because they're not crazy about lamb. Don't let the fact that there is both white and black pepper in the recipe confuse you, it's definitely needed and each one has it's own unique taste. I served this with some harissa on the side (spicy Moroccan salsa), and I had a great supper. I took one of the chicken breasts into work the next day, and it was also delicious. This is a great rub to use on any chop of meat, although try to stay with the lamb to be more authentic. I wonder how it would taste on camel?

From: Sackville

On Dec 27, 2005

A beautiful recipe. I think it would be good on just about any meat. The spice coating creates a crispy crust around the lamb and it's so nice to bite into. The second time I made this, I used the extra spice coating with some olive oil on potato wedges. What a keeper!

From: bramble

On Jan 18, 2004

these were a nice change from plain lamb chops. we made them on the grill instead of in the pan, and they came out delicious. the flavor was good and not overpowering. definitely will make again. thanks!

From: JustJanS

On Oct 21, 2004

We were a bit divided on these, me enjoying them much more than Russell. I would eat them again tomorrow night, he wouldn't! The only change we made to this simple recipe was to up the cumin, and decrease the cinnamon, we're not too fond of too much cinnamon, and LOVE cumin. I served a lemon wedge with the chops, and that really brought the flavours to life. Thanks for a recipe I will make exclusively for myself and eat whilst Russell eats take aways

From: Barb R

On Jan 27, 2005

Sackville Girl was right - I used this on pork that I broiled in the oven and we thought it was fantastic. I used a heavy hand on the spices and they did form a nice crust. This one is a definite keeper. Thanks!

From: Computer Chef

On Oct 3, 2006

This as great. It smelled like apple pie baking but tasted nothing like that. I have made it twice once as is once with giner instead of cardamom. My family prefers the ginger version.

From: Dr. Jenny

On Mar 19, 2008

We served this last night for dinner and enjoyed it. It is an interesting rub. We followed Uncle Bill's suggestion and added garlic cloves and fresh rosemary. Thanks for posting.

From: Chez Kelly

On Jan 27, 2009

The spices were fine, but required I think twice as much as I actually used when rubbing onto both sides. I recommend going heavy on the spices, perhaps adding garlic and rosemary as others suggested.