Glazed Moroccan Lamb Chops

This sweet and spicy honey glaze is a popular flavor combination in Moroccan cooking and pairs perfectly with lamb.


  • 2 teaspoons curry powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Korintje Cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 4   bone-in lamb loin chops, cut 1-1 1/2 inches thick (3 1/2-4 ounces each)
  • 2 teaspoons olive oil
  •  Hot couscous, fresh mint, toasted slivered almonds and halved red grapes (optional)


  1. Combine curry powder, chili powder, cinnamon, cayenne pepper and salt in (1-cup) Prep Bowl. Combine 1 1/2 teaspoons of the seasoning mixture and honey in another Prep Bowl; mix well and set aside.

  2. Trim excess fat from lamb chops. Rub dry seasoning mixture on all surfaces of each chop. Cover; refrigerate 30 minutes.

  3. Preheat oven to 350°F. Heat oil in (8-in.) Sauté Pan over medium-high heat 1-3 minutes or until shimmering. Add chops; sear 2 minutes. Turn chops over with Chef's Tongs and place pan in oven. Roast 5-7 minutes or until internal temperature reads 155°F. Remove from oven; place chops on Cutting Board. Loosely tent with aluminum foil 5 minutes (temperature will continue to rise) or until internal temperature reads 160°F for medium doneness. Place chops on serving plates. Drizzle with honey mixture. Serve with hot couscous, if desired. Garnish with fresh mint, toasted slivered almonds and grapes, if desired.


  • 2  servings

Nutrients per serving:

Calories 270, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 70 mg, Carbohydrate 20 g, Protein 23 g, Sodium 370 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 2 1/2 medium-fat meat (1 carb)

Cook's Tips:

When purchasing lamb loin chops, look for chops with a good amount of meat on both sides of the center “T” bone. Smaller chops will be more tender with a milder lamb flavor. The stronger flavor is found in the fat, so make sure to trim excess fat before cooking.

This dry rub is also delicious on chicken or pork. Apply the dry rub at least 30 minutes before cooking to allow flavors to penetrate meat.

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