If you’re craving something bold yet comforting, this Moroccan-inspired lamb dish will transport your taste buds straight to North Africa. The combination of aromatic spices, caramelized root vegetables, and a zesty herb sauce makes every bite unforgettable.

Perfect for a cozy dinner or a special weekend meal, this recipe balances warmth and freshness beautifully. The spice-rubbed lamb pairs wonderfully with the natural sweetness of roasted sweet potatoes and carrots.

Let’s bring a little Moroccan flair to your table!

Ingredients

• 4 lamb chops (approx. 400g total)
• 1 large sweet potato (approx. 300g), cut into 2cm cubes
• 2 medium carrots (approx. 200g), sliced
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 45 ml olive oil, divided
• 5g ground cumin
• 5g ground coriander
• 5g smoked paprika
• 2g ground cinnamon
• Salt and freshly ground black pepper to taste
• 20g fresh mint, finely chopped
• 20g fresh parsley, finely chopped
• 15 ml fresh lemon juice

Instructions

1. Preheat your oven to 200°C. On a large baking tray, toss the sweet potato cubes, carrot slices, and red onion wedges with 15ml of olive oil, salt, and pepper.
2. Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized at the edges.
3. While the vegetables roast, prepare the lamb. In a small bowl, mix together the cumin, coriander, smoked paprika, and cinnamon. Pat the lamb chops dry with a paper towel and rub the spice mixture generously over all sides.
4. Heat 15ml of olive oil in a large skillet or frying pan over medium-high heat. Carefully place the lamb chops in the hot pan and sear for 3-4 minutes per side for a medium-rare finish. Adjust cooking time for your preferred doneness.
5. While the lamb cooks, prepare the sauce. In a small bowl, combine the finely chopped mint, parsley, 2 minced garlic cloves, the remaining 15ml of olive oil, and the lemon juice. Stir well and season with a pinch of salt.
6. Remove the lamb from the pan and let it rest for 5 minutes before serving. Serve the lamb chops hot with the roasted root vegetables, and drizzle the fresh herb sauce over everything.

Tips & Substitutions

• Swap the protein: You can use beef or chicken instead of lamb—just adjust cooking times accordingly.
• Make it vegetarian: Replace lamb with roasted chickpeas or halloumi for a hearty meat-free option.
• Adjust the spice: Add chili flakes or harissa paste if you prefer a bit of heat in your dish.

Nutrition

Approximate total: 1380 calories

• Fat: 80g
• Carbohydrates: 76g
• Fiber: 16g
• Protein: 90g