Moroccan Spiced Lamb Chops

1 teaspoon ground cumin

1 teaspoon sweet paprika*

1 teaspoon ground coriander

1/2 teaspoon sea salt, finely ground

1/4 teaspoon ground cloves

1/4 teaspoon ground red pepper

3-4 bone-in lamb chops (about a pound or a little more)

2 tablespoons olive oil

Pre-heat the oven to 425 degrees.

Get the meat out of the fridge and bring it to room temperature. Combine the spices in a small bowl, making sure they’re all integrated with each other. Rub the meat with the spices, making sure to coat the chops as much as possible with this delicious spice blend.

Drizzle the olive oil over a baking dish and arrange the chops in the dish, making sure they don’t touch. Roast for 20-25 minutes, or until the internal temperature reaches 125 degrees for rare. Serve over cous cous and ENJOY!

*Thank you, Ginny! This stuff is awesome.

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