Moroccan-Spiced Lamb with Root Vegetable Quinoa

27 paź 2025

Moroccan-Spiced Lamb with Root Vegetable Quinoa

A vibrant and aromatic dish featuring tender lamb chops seasoned with Moroccan spices, served over a bed of fluffy quinoa and roasted root vegetables. A complete and satisfying nut-free meal.

Imagine the warmth of Moroccan spices meeting the earthy sweetness of roasted root vegetables. This dish brings together rich, savory lamb chops with the wholesome texture of quinoa and caramelized vegetables for a dinner that's both nourishing and deeply satisfying.

Perfect for cozy nights in or elegant dinner gatherings, this recipe celebrates color, aroma, and balance. Every bite delivers a harmony of spice, zest, and freshness — proof that comfort food can still feel light and vibrant.

Whether you're exploring North African flavors or simply craving something new, this Moroccan-Spiced Lamb with Root Vegetable Quinoa will quickly earn a spot in your regular rotation.

Ingredients

250g lamb chops (about 2)
100g quinoa
150g carrots
150g parsnips
200g zucchini
1 small onion
2 cloves garlic
20ml olive oil
5g ground cumin
5g ground coriander
5g smoked paprika
1 lemon
15g fresh parsley, chopped
Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 200°C. Dice the carrots, parsnips, and zucchini into 1–2 cm cubes. Finely chop the onion and mince the garlic. Rinse the quinoa thoroughly under cold water.
On a baking tray, toss the carrots and parsnips with half the olive oil, salt, and pepper. Roast for 15 minutes. Add the diced zucchini to the tray and roast for another 10–15 minutes until all vegetables are tender.
While the vegetables roast, heat a small pot over medium heat. Sauté the onion and garlic in a little olive oil until softened. Add the rinsed quinoa, 200ml of water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until all water is absorbed.
Combine the cumin, coriander, and paprika with salt and pepper. Pat the lamb chops dry and rub the spice mixture evenly on all sides.
Heat the remaining olive oil in a skillet over medium-high heat. Sear the lamb chops for 3–4 minutes per side for medium-rare, adjusting the time to your desired doneness. Let the lamb rest for a few minutes before serving.
Fluff the cooked quinoa with a fork and mix in the roasted vegetables and chopped fresh parsley. Squeeze fresh lemon juice over the top. Serve the spiced lamb chops alongside the vegetable quinoa.

Tips & Substitutions

Make it vegetarian: Replace the lamb with roasted chickpeas or grilled halloumi for a meat-free option that still packs flavor.
Change up the vegetables: Sweet potatoes or beets work beautifully in place of parsnips and carrots for a deeper, earthier note.
Spice it your way: Add a pinch of cinnamon or chili flakes for extra warmth and complexity.