For you steak lovers out there, I’ll put these lamb loin chops up against any cut of beef. The spice blend I created is a mix of Moroccan, Ethiopian and Indian spices, but it compliments the rich taste of the lamb excellently. The same seasoning woks well on regular lamb chops or other proteins like chicken and pork chops, as well as grilled vegetables like zucchini.

For those that want to recreate my spice blend try the following mix :

2 tbsp Tandoori Spice

1 tbsp Marrakesh Market Blend from Spice House (they will ship for free)

1 tbsp Berbere spice

1/2 tsp Cinnamon

1/2 tsp Nutmeg

Directions :

Remove lamb loin chops from the fridge 1 hour before cooking, rinse and pat dry. Lightly coat the loin chops with oil. I use grapeseed oil for anything will high heat (400+ degrees). Be generous with the seasoning blend mentioned above and massage into the meat. Let the meat rest for the remainder of the hour. Preheat grill to 475* and cook 5 minutes per side. Allow to rest for a few minutes and serve.