Lamb Baharat

Serves 4

| Prep Time: 5 mins

| Cook Time: 10 mins

| Total Time: 20 mins

You may need: Dried Garlic Powder

Discover The Recipe

The flavors of Modern Arabic cuisine are the result of a millennium of perfecting the art of spice blending. Arab traders established many of the world’s most important ancient trading routes to East Asia, Africa, and Europe, bringing home exotic flavors, perfumes, and culinary ingredients for local chefs to experiment and combine flavors. This lamb baharat recipe reflects this beautiful tradition.

Baharat is the Arabic word for ‘spices’, but is also the name of a traditional spice blend used throughout the Arab world, from North Africa to the Persian Gulf. There are many regional variations of Baharat, but we include the Lebanese version to match our theme this month. Most forms of Baharat start with a base of black pepper, coriander, allspice, cumin with varying amounts of the warming spices cinnamon, cloves, nutmeg. Baharat, also known as 7 spice, is a versatile blend traditionally used to season lamb, chicken, beef, fish, and stews. Try sprinkling this blend on your favorite meals for a delicious and exotic seasoning.


  • 4 lamb chops

  • 1 tbsp canola (or extra virgin olive) oil

  • 2 tbsp Piquant Post Baharat Spice

  • 1 cup couscous

  • 1/3 cup dried fruit (such as cranberries, dates, or apricots) coarsely chopped

  • 1/4 sliced almonds or chopped pistachios (optional)

  • 1 tsp olive oil (for couscous)

  • salt and pepper to taste (optional)


Lamb chops cook quickly. Our recipe calls for searing the chops in an oven-safe skillet then throwing the pan in the oven to roast. Typically 6 minutes in the oven will get you Medium-Rare. Try 8 minutes to achieve Medium (longer for Medium-Well).

Couscous cooks very quickly. We like to bring the water to a boil first, stir in the couscous (per the package instructions), and add dried fruit. We then cover and immediately remove from heat while we finish cooking other items. It’s a simple way never to overcook your couscous.

Try a salad of arugula tossed in olive oil and balsamic vinegar on the side.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.


Season lamb with salt & pepper. Rub the lamb with Baharat spice. Preheat oven to 350 deg. Boil 1 1/3 cups of water in a saucepan for the couscous.

Heat an oven-safe skillet on Med-High and add oil. When pan is hot, add lamb chops. Sear for 2 mins then flip and sear other side for 2 mins.

Place skillet in oven and cook lamb for 6-8 mins (for Med-Rare to Med). When water is boiling in sauce pan, add dried fruit, couscous and olive oil. Stir, cover, then remove from heat.

Remove skillet from oven. Fluff the couscous with a fork and plate with lamb. Garnish couscous with 1 tbsp almonds or other chopped nuts.

Alternatives & Substitutions

  • Don’t feel like lamb? Try our Baharat Chicken with Tomato and couscous recipe. Also sprinkle Baharat spice blend on beef/steaks, chicken, or pork chops. Works great as a dry rub before the BBQ.

  • You can also try this blend in stews and soups.

  • Vegetarians should try Baharat on roasted squash, eggplant, or root vegetables like potatoes, carrots, and sweet potatoes. You might also try it on your favorite tofu recipe for a Middle Eastern twist. 

  • Don’t forget to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

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