BBQ Moroccan Lamb Chops
Bring the warm, aromatic flavors of Moroccan-inspired cooking to your backyard barbecue with these juicy, spice-marinated lamb chops. A simple blend of cumin, coriander, turmeric, paprika, garlic, and olive oil coats the lamb with layers of savory flavor, while grilling adds a smoky, lightly charred finish.
Using New Zealand grass-fed lamb chops, this recipe brings together the natural richness of lamb and the earthy warmth of Moroccan spices. The marinade takes just minutes to prepare, and after a short rest, the chops are ready for the barbecue. Serve them with a colorful vegetable side, creamy mashed potatoes, or a refreshing salad for a flavorful dinner without a lot of fuss.
Why Choose New Zealand Grass-Fed Lamb?
New Zealand grass-fed lamb is a wonderful choice for this recipe because of its distinctive flavor and tenderness.
Grass-fed lamb can have a more pronounced, slightly grassy flavor than grain-finished lamb, making it especially well suited to aromatic spices.
New Zealand Ewe’s With Their Lambs
Lamb chops are also convenient for barbecuing. Their smaller size allows them to cook relatively quickly, while the fat helps contribute flavor as the chops grill.
You don’t have to use New Zealand lamb, though. Other good-quality lamb chops will work with the same marinade and cooking method.
The Moroccan Spice Marinade
What makes these lamb chops special is the combination of warm spices and fresh garlic. Instead of relying on a single seasoning, the marinade brings several flavors together, each contributing something different.
Cumin provides a warm, earthy flavor that pairs naturally with lamb, while coriander adds a mild citrusy note that keeps the seasoning from tasting too heavy.
Turmeric brings a subtle earthy flavor and a beautiful golden color, while paprika adds gentle sweetness and depth. Fresh garlic gives the marinade a savory bite that ties everything together.
Olive oil brings the spices and garlic together into a marinade that can be spread evenly over the chops. It also helps the seasonings cling to the meat before grilling.
The result is a flavorful coating that complements the lamb rather than hiding its natural taste.
North African Lamb Chops
If you enjoy these warm, earthy flavors, try my North African Lamb Chops for another way to prepare lamb with aromatic seasonings.
Why You’ll Love These BBQ Moroccan Lamb Chops
Rich, distinctive lamb flavor: Grass-fed lamb provides a flavorful foundation for the marinade.
Simple preparation: The marinade comes together with everyday spices, garlic, and olive oil.
Beautifully grilled: The barbecue gives the chops a lightly charred exterior and a smoky finish.
Short marinating time: Just 15–30 minutes of marinating before grilling.
Easy to pair with sides: Serve with vegetables, potatoes, couscous, or a refreshing salad.
BBQ Moroccan Lamb Chops
Now that we’ve explored the flavors of the Moroccan spice marinade and what makes New Zealand grass-fed lamb such a good choice, it’s time to fire up the barbecue.
With just a short marinating time and a few minutes on the grill, these lamb chops develop a flavorful, lightly charred exterior while staying juicy and tender inside.
Recipe Details
Preparation Time: 10 minutes
Marinating Time: 15–30 minutes
Cooking Time: Approximately 10–12 minutes
Cooking Method: Outdoor barbecue grill
Yield: 4 lamb chops
Ingredients
4 lamb chops
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground coriander
Salt and Pepper, to taste
Fresh mint, for garnishing
Instructions
1. Prepare the Lamb Chops
Pat the lamb chops dry with paper towels to remove excess surface moisture.
2. Make the Moroccan Spice Marinade
In a small bowl, combine the olive oil, minced garlic, cumin, coriander, turmeric, paprika, salt, and black pepper.
Mix until the spices and garlic are evenly distributed throughout the olive oil.
3. Marinate the Lamb Chops
Rub the marinade over both sides of each lamb chop, making sure the meat is evenly coated.
Let the chops marinate for 15–30 minutes before grilling.
4. Prepare the Barbecue Grill
Preheat your barbecue grill to approximately 350°F. Give the grill enough time to heat thoroughly before adding the chops.
Make sure the grill grates are clean and ready for cooking. A properly heated cooking surface helps develop a flavorful exterior while the lamb cooks.
5. Grill the Lamb Chops
Place the marinated lamb chops on the preheated grill.
Cook for approximately 5–6 minutes per side, adjusting the time according to the thickness of the chops.
Keep an eye on the heat as the chops cook. Lamb contains fat that can drip onto the heat source and cause flare-ups.
If the flames become too strong, move the chops to a cooler part of the grill until the flare-up settles.
Avoid overcooking, especially with thinner chops. Use a meat thermometer to check the internal temperature rather than relying only on cooking time.
For food safety, the USDA recommends cooking whole cuts of lamb to 145°F, followed by a three-minute rest.
6. Rest and Serve
Remove the lamb chops from the grill and allow them to rest for at least three minutes before serving. This gives the juices time to settle.
Transfer the chops to a serving platter, garnish with fresh mint leaves, and serve warm.
What to Serve With BBQ Moroccan Lamb Chops
The warm spices and smoky flavor of these chops pair beautifully with both fresh and comforting side dishes.
Moroccan-Style Carrot Salad: The bright, refreshing flavors of this salad provide a wonderful contrast to the richness of the lamb.
Garlic-Thyme Mascarpone Mashed Potatoes: Creamy mashed potatoes with garlic, thyme, and mascarpone make a comforting accompaniment to the grilled chops.
BBQ Grilled Corn on the Cob Smothered with Butter and Aleppo Pepper: Sweet, smoky grilled corn coated in rich butter and mildly spicy Aleppo pepper makes a flavorful side dish that pairs beautifully with the Moroccan spices in the lamb chops.
Roasted Charred Sweet Potatoes: Their natural sweetness complements the earthy cumin and coriander in the marinade.
Broiled Asparagus with Cardamom and Orange: Tender asparagus with lightly charred tips, warm cardamom, and bright citrus flavors makes a delicious side dish that complements the Moroccan spices in the grilled lamb chops.
Storing and Reheating Leftover Lamb Chops
Refrigerating: Allow leftover lamb chops to cool slightly, then transfer them to an airtight container and refrigerate within two hours of cooking. Store for up to 3–4 days.
Freezing: Wrap the cooked chops securely and place them in a freezer-safe container or bag. For best quality, use within 2–3 months.
Reheating: Warm the chops gently in a covered skillet or oven to help prevent them from drying out. For food safety, reheat leftovers to 165°F.
Frequently Asked Questions
Can I use a different cut of lamb?
Yes. The marinade can also be used with other cuts of lamb suitable for grilling. Cooking times will vary depending on the cut and thickness.
Can I prepare the marinade ahead of time?
Yes. You can mix the olive oil, garlic, and spices ahead of time and keep the mixture refrigerated in a covered container until you’re ready to use it.
Do Moroccan spices make these lamb chops spicy?
Not necessarily. The cumin, coriander, turmeric, and paprika used in this recipe provide warmth and flavor without the strong heat associated with hot chili peppers.
Can I cook these lamb chops indoors?
Yes. A cast iron grill pan or skillet can be used when outdoor barbecuing isn’t an option. The cooking time and heat may need adjusting, and the chops won’t have quite the same smoky flavor as those cooked on an outdoor grill.
Why garnish the lamb chops with fresh mint?
Fresh mint adds a refreshing herbal note that complements the richness of lamb and the earthy flavors of the marinade. It also adds a little color to the finished plate.
Looking for something else to cook? Visit the Recipe Index to explore more recipes by ingredient, meal and cooking style.
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