Moroccan Lamb Chops

Are always those few things in life whereby no matter how you try, you can’t seem to work it right? I for one can’t seem to play the piano well even though I’ve took classes for about 8 years from when I was about 6. I don’t seem to have the eye for interior decor and I have never cooked lamb chops without turning them into rubber.

I don’t know why it’ seems so tough to get simple lamb chops done right in my kitchen. Granted, lamb is very pricey here and hence giving me less opportunities to practice. But it can’t be all that hard can it? Maybe the problem stems from the fact that the only kind of lamb chops we can get here are frozen ones. I’ve never seen fresh lamb here before as Malaysia imports lamb from New Zealand. And good beef from Australia. And salmon from Alaska. You get the point.

But despite that, I couldn’t resist buying a pack of frozen lamb chops recently because I was craving for lamb. It’s been a loooong, loooong time. So we had some. Although the chops for this recipe wasn’t meltingly tender, it was decent enough to be posted on here. 😀 It was really good as leftovers, sliced over some quinoa and cherry tomatoes on the side.

The best part, though are the ingredients. Look how colourful they are!

Lamb Chops, Ground Cumin, Coriander Seeds, Garlic Powder, Paprika, Tumeric, Salt & Olive Oil.

So pretty!

To enable the spices to stick, the chops need to be rubbed with a thin layer of olive oil. Notice that piece on the far left? That’s not a chop. Not sure what it was doing in the package. Sigh. Wasted one piece. Oh well, we had 3 good ones to go, though.

The spices are mixed up in a bowl and rubbed onto both sides of the chops. Smelled so good already.

With my grill pan on super hot, I grilled both sides until pretty grill marks appeared. Some of the spices would get a little burnt but that’s how it is with grills and such.

In barely no time at all, we have a plateful of lamb chops, well spiced. I must also add, not rubbery. Score for me!

Hasselback potatoes, grilled cherry tomatoes and boiled brocolli on the side.  Only difference with the taters I have here from the one I made before was that I used new potatoes and made the slits really really thin. It was glorious.

I tell you, you’ve got to make this at least once in your culinary life. It’s good.

I’m not as afraid of preparing lamb chops anymore. Yes, I get a little jittery still but I think I can wing it.





“Forasmuch as ye know that ye were not redeemed with corruptible things, as silver and gold, from your vain conversation received by tradition from your fathers; But with the precious blood of Christ, as of a Lamb without blemish and without spot” (1 Peter 1:18-19)

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Moroccan Lamb Chops
recipe adapted from Rachel Ray
(serves 2-3)


3 Lamb Shoulder Chops
1/2 tbsp Olive Oil
1/2 tbsp ground Cumin
1 tsp ground Turmeric
1/2 tsp Paprika Powder
1/2 tsp Coriander Seeds
1/2 tsp Garlic Powder
1/4 tsp hot Red Pepper Flakes
1 tsp Salt
1 Lemon, wedged (to serve with)

  1. Heat up your grill pan or barbecue until very hot.
  2. Meanwhile, mix up all the spices in a bowl.
  3. Brush the chops with the olive oil.
  4. Sprinkle spice mix over each chop on both sides, rubbing in.
  5. Grill chops. Racheal Ray recommends this “Grill chops 7-8 minutes, turning once, for medium-rare, 10-12 minutes for medium to medium-well.” I did mine for about 5 minutes each side as my chops were really thin (about 1.5cm or 1/2 inch thick).
  6. Plate up and serve with lemon wedges, grilled salad and hasselback taters!


  1. I have a major confession, girl. I haven’t ever had lamb that I liked. (There, I said it.) However, my husband LOVES lamb. Like, to the extent that whenever we’re out, and it’s offered on a menu of a restaurant, he orders it. I’m pinning this recipe for him… and with the hope that I can get over my weirdness about lamb and enjoy it, as well!

    Thanks for sharing this. It looks GORGEOUS!

    • Haha… I know, right? Maybe you aren’t used to the gamey-ness of the flavour? My mom is the same. I am planning to try lamb chops marinated on yogurt to see if the meat can be tenderized further. Will report back if it works! 😉 Thanks for pinning. Makes my day.

      • I think that’s probably what the problem is… but I’m cool with venison and wild hog, so who knows? Please let me know how the chops marinated in yogurt turn out! And you’re welcome — I love finding fun and new recipes and pinning ’em so we can cook them up!

  2. Oh…your lamb chops look flavorful and delicious. I say, no need to be afraid to prepare lamb chops anymore for sure. 🙂 Love your colorful spices.

    • Thanks Amy. This was definitely a step forward for me. Much to learn though. I need to figure out the best way to tenderize lamb. Once I’m there, be prepared to see more lamb on here. 😉

  3. Just tried you Lamb chop recipe and it was delicious. I live cooking with Indian spices so these chops really hit the spot.


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