Ina Garten’s Moroccan Grilled Lamb Chops Recipe

These Moroccan grilled lamb chops turn a handful of warm spices — cumin, coriander, paprika, cinnamon, and a little turmeric — into a dinner that tastes like it took all day and comes together in about 30 minutes. The rub goes on raw, the chops hit a hot grill, and four minutes a side later you have a browned, fragrant crust over a blush-pink center. It’s the kind of bold, Ina Garten–inspired plate that feels dinner-party worthy but is easy enough for a Tuesday.

If you’ve cooked from the Barefoot Contessa before, you know the approach: good ingredients, big flavor, nothing fussy. This Moroccan lamb chops recipe follows that same logic. For another cozy, spice-forward weeknight option, Ina Garten’s chicken marsala works the same magic with pantry staples, and if you’re a lamb fan, the Parmesan-crusted lamb chops are worth bookmarking for a completely different, cheesy take.

Why You’ll Love These Moroccan Grilled Lamb Chops

• Big flavor, short list. The Moroccan spice rub does all the work — no marinade to babysit, though resting it longer only helps.
• Fast. Prep is about 15 minutes and the chops grill in roughly 10, so dinner lands in half an hour.
• Looks impressive. Grill marks, a squeeze of lemon, and a scatter of herbs make these plate up like a restaurant dish.
• Flexible. Rib or loin chops both work, and a grill pan or broiler stands in fine when the weather won’t cooperate.

Ingredients

• Lamb chops – rib or loin, about 1 inch thick. Rib chops are the tender, elegant “lollipop” cut; loin chops are meatier and a little more budget-friendly.
• Olive oil – carries the spices and helps them cling to the meat.
• Garlic – freshly minced, not jarred, for the brightest flavor.
• Ground cumin and coriander – the earthy, citrusy backbone of the rub.
• Paprika – for color and gentle sweetness. Smoked paprika is a great swap if you want more depth.
• Ground cinnamon and turmeric – small amounts that give the blend its warm, distinctly Moroccan character.
• Salt and black pepper – to season and draw out the lamb’s natural flavor.
• Lemon – optional, but a fresh squeeze at the end cuts the richness.
• Fresh herbs – parsley, cilantro, or mint to finish.

How to Make Ina Garten’s Moroccan Grilled Lamb Chops

Step 1 — Mix the rub. In a small bowl, whisk together the olive oil, minced garlic, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper until it forms a loose paste.

Step 2 — Coat the lamb. Rub the spice mixture all over the chops, getting it into both sides. Let them sit at room temperature for at least 30 minutes; for deeper flavor, cover and refrigerate a few hours or overnight, then let them come back to room temp before grilling.

Step 3 — Grill. Heat a grill (or grill pan) to medium-high. Lay the chops down and cook 3–5 minutes per side for medium-rare, depending on thickness. You want a dark, spice-crusted sear — resist moving them until they release cleanly.

Step 4 — Rest and finish. Pull the chops off and rest them 5 minutes so the juices redistribute. Finish with a squeeze of lemon and a shower of fresh herbs, then serve.

Tips for the Best Grilled Lamb Chops

• Bring the lamb to room temperature first. Cold chops straight from the fridge cook unevenly and can seize up on the grill.
• Get the grill hot before the chops go on. A properly preheated grate gives you that crust and keeps the meat from sticking.
• Use a thermometer. Pull at 130–135°F for medium-rare or 140–145°F for medium — lamb dries out fast past that.
• Toast whole spices if you have them. Grinding freshly toasted cumin and coriander seeds noticeably deepens the rub, though pre-ground works fine.
• Don’t skip the rest. Five minutes off the heat is the difference between juicy and dry.

What to Serve With Moroccan Lamb Chops

Couscous is the classic partner — it soaks up the spiced juices — but roasted vegetables or a crisp green salad balance the richness just as well. For something a little more special alongside, the French potato salad from the Barefoot Contessa pairs beautifully with the warm spices. If you’re building a full menu, start with Ina Garten’s spinach artichoke dip and end on Ina Garten’s banana bread for a simple, crowd-pleasing dessert.

Storing, Freezing & Reheating

• Reheat: Warm in a 350°F oven for 10–15 minutes until heated through. Skip the microwave when you can — it toughens the lamb.
• Store: Keep leftover chops in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and foil and freeze for up to 2 months; label with the date.

Frequently Asked Questions

Can I use a different cut of lamb? Yes. Rib and loin chops are ideal, but leg steaks work too — just adjust the time for thicker or thinner pieces.

Can I make these ahead? Absolutely. Rub the chops up to 24 hours ahead and refrigerate; the flavor only gets better.

Can I cook them indoors? Yes. A cast-iron grill pan or the broiler gives you a similar sear when an outdoor grill isn’t an option.

How do I know when the lamb is done? Use an instant-read thermometer: 130–135°F for medium-rare, 140–145°F for medium. Rest before serving.

What makes the flavor “Moroccan”? The combination of cumin, coriander, paprika, cinnamon, and turmeric — warm, earthy, and slightly sweet — is the signature of North African spice blends.

More Ina Garten Copycat Recipes

• Easy Barefoot Contessa Turkey Burger Recipe
• Barefoot Contessa’s Tuna Casserole
• Barefoot Contessa Chicken Divan Recipe
• Ina Garten Spinach Artichoke Dip Recipe
• Barefoot Contessa Chicken Marsala Recipe
• Ina Garten Deviled Eggs Recipe
• Easy Barefoot Contessa Chicken Parmesan
• Ina Garten Tartar Sauce Recipe
• Ina Garten’s Banana Bread Recipe
• Easy Ina Garten’s Quiche Recipe
• Barefoot Contessa’s Cream of Asparagus Soup
• Barefoot Contessa Cornish Hen Recipe
• French Potato Salad by Barefoot Contessa
• Ina Garten’s Stuffed Cabbage Rolls
• Easy Ina Garten’s Chicken Cacciatore Recipe
• Ina Garten Stuffed Peppers Recipe

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