Inspired by the most famous kebab shops in the Middle East, here is a recipe for a delicious melt in your mouth grilled lamb chops. Put your dips on the table and get ready to feast.
Juicy grilled lamb ribs with citrusy, herby flavors, and a hint of sweetness. Marinate overnight if you have time, to really intensify the flavors. Otherwise, a couple of hours will do. Serve them with hummus, tahini, or baba ganoush. Perfect when paired with pita bread or rice.
What you'll need:
How to make marinated lamb chops
- In your food processor, process the onions as finely as possible.
- Cut tomato into chunks and add to the onions.
- Process both very finely. Strain the mixture through a fine sieve and pour into a bowl.
- Add in the rest of the ingredients except for the lamb.
- Mix everything well. Taste to adjust seasoning.
- Add the lamb in and toss to coat well. Cover and refrigerate for 2 hours or overnight.
- Grill the lamb on an outside grill or on stovetop 3-4 minutes each side for medium doneness.
Tips:
- When you cook them on the stovetop, it is a great idea to try standing them on their fatty sides for a minute or two extra to crisp up.
- Although pomegranate molasses is highly recommended for this recipe, if you do not feel the need to go buy a whole bottles try using honey and upping the lime juice a bit.
- If you do not want to discard the onion pulp, then process the onions, strain then process the tomato alone. Onion pulps can be used in making kofta.
- It is also recommended that your chops be about 1-inch thick so you'll not overcook it.
- Cook chops 3 minutes on each side for medium-rare and 4 minutes for medium.
- Finish off the dish with a fresh squeeze of lemon before serving.
- Make sure to let the lamb rest for 10 minutes before slicing.
- Refrigerate leftovers in an airtight container for up to 3 days.
Cooking lamb chops
Cook lamb chops on a cast-iron skillet or a griddle on a stovetop, cooking lamb chops on the grill is another option. Brush the skillet with little oil then fry/grill on medium heat 3-4 minutes each side.
Grilled lamb chops
Lamb chops are really very tender and with this simple marinade it came out very flavorful. This is a very easy dinner idea that comes up in no time after being marinated.
I am glad that I started eating lamb after one of my friends suggested a butcher for me. I am so happy that finally I can buy and actually enjoy lamb. So expect more lamb recipes coming up your way.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Classic lamb chops:
Ingredients
- 1 (100g) Small onion , quartered.
- 1 (80g) small Roma tomato.
- 2 Tablespoons olive oil.
- 2 Tablespoons lime juice juice of one lime.
- 3 garlic cloves about 1/2 Tablespoon minced.
- 1 teaspoon black pepper.
- 1 1/4 teaspoon salt or to taste.
- 2 Tablespoon chopped fresh dill weed.
- 1-2 Tablespoon pomegranate molasses. Note1
- 1 pound lamb chops about 5 pieces. Note2
Instructions
- In your food processor, process the onions as finely as possible.
- Cut tomato into chunks and add to the onions.
- Process both very finely.
- Strain the mixture through a fine sieve and pour into a bowl. Discard pulps. Note3
- Add in the rest of the ingredients except for the lamb. Mix everything well. Taste to adjust seasoning.
- Add the lamb in and toss to coat well.
- Cover and refrigerate for 2 hours or overnight.
- Grill the lamb on an outside grill or on stovetop 3-4 minutes each side for medium doneness. Brush your skillet with some olive oil before searing the lamb. Note4
- Cover and let it rest for 5-10 minutes before cutting. Note5
- Refrigerate leftovers in an airtight container for up to 3 days.
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