Grilled Moroccan-Spiced Lamb Chops with Chermoula Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender lamb chops marinated in a fragrant Moroccan spice blend and grilled to perfection, served with a zesty herbaceous chermoula sauce. This African recipe, ready in about 25 minutes, pairs lamb chops, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 (about 1 kg) lamb chops
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 3, minced garlic cloves
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, chopped (for chermoula) fresh cilantro
• 1/2 cup, chopped (for chermoula) fresh parsley
• 1/4 tsp (for chermoula) red chili flakes
• 1/2 tsp ground cumin (for chermoula)
• 1, minced garlic clove (for chermoula)
• 1/4 cup olive oil (for chermoula)
• 2 tbsp lemon juice (for chermoula)
• to taste salt (for chermoula)

Instructions

1. Step 1: In a bowl, combine 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp ground cinnamon, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Mix well to create the marinade.
2. Step 2: Rub the marinade evenly over 8 lamb chops, cover, and refrigerate for at least 1 hour, preferably 4 hours for deeper flavor.
3. Step 3: Meanwhile, prepare the chermoula sauce by blending 1/2 cup chopped fresh cilantro, 1/2 cup chopped fresh parsley, 1/4 tsp red chili flakes, 1/2 tsp ground cumin, 1 minced garlic clove, 1/4 cup olive oil, 2 tbsp lemon juice, and salt to taste until smooth but slightly coarse.
4. Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer to desired doneness.
5. Step 5: Remove lamb chops from heat and let rest for 5 minutes.
6. Step 6: Serve lamb chops drizzled with chermoula sauce and garnish with extra fresh herbs if desired.