Moroccan Lamb Chops Should Be Your Next Slow-Cooked Obsession
Let’s talk about why this dish deserves a top spot in your dinner lineup. First, it’s bursting with flavour. We’re talking melt-in-your-mouth lamb that’s been simmering in Moroccan spices, garlic, and tomatoes for hours. Then, there’s the magic of the dates, which melt into the sauce and bring this subtle sweetness that balances out the spices perfectly. Add to that a mix of chickpeas, chunky veg, and a thick, comforting base—this is comfort food with soul.
Plus, Moroccan Lamb Chops are:
Budget-friendly
Freezer-friendly
One-pot magic
High in protein and fibre (thanks chickpeas!)
And if you’ve got picky eaters? They’ll love the natural sweetness from the dates and sweet potato. Total win.
Tips & Tricks for the Best Moroccan Lamb Chops Ever
Here’s how to take this dish from great to next-level amazing:
Choose lamb chump chops – These are meatier and hold up beautifully in a long cook. They’re also cheaper than cutlets and pack more flavour.
Use a quality Moroccan seasoning blend – Look for one with paprika, cumin, coriander, cinnamon, and a touch of chilli. Or make your own if you’re feeling fancy!
Don’t skip the dates! – I know it might seem odd in a savoury dish, but they dissolve into the sauce and give it a gorgeous depth.
Chop your veg chunky – This stops them from turning to mush during the long cook. We want them soft but still visible.
Let the sweet potato break down – As you stir at the end, the soft chunks of sweet potato will melt into the sauce, naturally thickening it and giving it a rich, velvety texture.
Moroccan Lamb Chops: Serving & Pairing Suggestions
Once you’ve got your beautiful pot of slow-cooked Moroccan lamb chops, here’s how to plate it up and take it to the next level:
With crusty bread:
You need something to mop up that rich, sweet-spicy sauce. A thick slice of sourdough or Turkish pide works wonders.
Over couscous or rice:
Couscous is a classic choice with Moroccan dishes. It’s light, fluffy, and soaks up the sauce like a dream. Quinoa or brown rice are great too if you want a bit of a nutrition boost.
With a fresh herb salad:
A simple salad of rocket, mint, coriander, and lemon juice adds freshness and cuts through the richness.
With wine:
Pair this dish with a bold red wine like a Shiraz or a Grenache. The spices in the lamb play beautifully with fruity, full-bodied reds.
Storage & Leftovers: Meal Prep Heaven
Moroccan Lamb Chops taste even better the next day (yes, really!). The flavours continue to meld, making it a fab option for leftovers or freezer meals.
Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Reheat in a saucepan or microwave, adding a splash of water or stock to loosen it up.
This is also a brilliant recipe to batch cook—make double and freeze half for a future lazy day win.
Other Recipes to Try If You Love These Moroccan Lamb Chops
If you’re loving these slow cooker recipes, you’re going to be obsessed with these too:
Why Moroccan Lamb Chops Are a Must-Try for Every Kitchen
If you’re on the hunt for easy lamb dinner ideas, slow cooker lamb recipes, or just want something hearty and full of spice, Moroccan Lamb Chops tick every box. This one-pot wonder brings together convenience, nutrition, and exotic flavours that feel anything but boring.
From the natural sweetness of the dates and sweet potato to the protein-packed chickpeas and tender, pull-apart lamb—this is the kind of meal that makes you feel like a kitchen legend with very little effort.
And with slow cookers becoming a must-have in Australian homes (especially during those chilly winter nights), it’s no wonder people are searching for slow cooked Moroccan lamb recipes more than ever!
Last Bite: Moroccan Lamb Chops Are the Midweek Hero You’ve Been Waiting For
Whether you’re feeding a crowd, meal prepping for the week, or just want something comforting without the drama, Moroccan Lamb Chops are it. With minimal prep, budget-friendly ingredients, and major flavour pay-off, this is one of those recipes that just hits the spot.
So fire up your slow cooker, grab those chump chops, and let’s bring a little Moroccan magic to your dinner table.
If you make this dish (and I really hope you do), I want to see it! Snap a pic and tag me on Instagram at @steph_cooks_stuff. – I love seeing your delicious creations and sharing them with our little foodie community!
Moroccan Lamb Chops
- Total Time: 4 hours 30 minutes
- Yield: 4 1x
Description
Get ready for a dinner that basically cooks itself! This Moroccan Lamb Chop recipe is full of big flavours, super tender meat, and the kind of cosy vibes you want on a busy day. I chuck it all in the slow cooker before lunch and by dinner it’s melt-in-your-mouth perfect. The sweet dates, spiced seasoning, and hearty veg make it seriously next level. Bonus? It’s budget-friendly and freezer-friendly too!
Ingredients
- 6 lamb chump chops
- 2 tbsp Moroccan seasoning
- 1 tbsp crushed garlic
- 400g can diced tomatoes
- 1 can chickpeas, drained
- 1 onion, diced
- 1 celery stick, diced
- 1 tbsp crushed garlic
- 10 dates
- 2 carrots, chopped chunky
- 1 sweet potato, chopped chunky
Instructions
- Pour the diced tomatoes, garlic, and Moroccan seasoning into your slow cooker and mix it all up.
- Add in your dates, chickpeas, onion, celery, carrot, and sweet potato—this is your flavour base!
- Pop your lamb chops on top.
- Lid on. Let it do its thing for 8 hours on low or 4 hours on high.
- When it’s done, take the lamb out and pull the meat off the bones.
- Stir the veggies to break up the sweet potato—it’ll turn into a thick, saucy base.
- Add the lamb back in and give it a stir.
- Serve it up with crusty bread or couscous and enjoy every bite!
- Prep Time: 30
- Cook Time: 240
- Category: Recipes
- Method: slow cooker
- Cuisine: Middle Eastern
Frequently Asked Questions
Absolutely! Lamb shoulder chops or neck chops also work great. Just make sure there’s a bit of fat for flavour and tenderness.
It’s more warming than spicy. The Moroccan seasoning adds depth without burning your tastebuds. Want heat? Add a pinch of chilli flakes or harissa.
Yep! Simmer gently on the stovetop for about 2.5 hours or bake covered in a 160°C oven for 3 hours. Add a little water or stock if needed