Best marinated lamb chops

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

1. In your food processor, process the onions as finely as possible.
2. Cut tomato into chunks and add to the onions.
3. Process both very finely. Strain the mixture through a fine sieve and pour into a bowl.
4. Add in the rest of the ingredients except for the lamb.
5. Mix everything well. Taste to adjust seasoning.
6. Add the lamb in and toss to coat well. Cover and refrigerate for 2 hours or overnight.
7. 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.

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Classic lamb chops:

A tender flavorful lamb chops for an easy dinner. This grilled lamb chops recipe is inspired by the best kebab shops in the Middle East.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Egyptian, Middle East

Prep Time: 15 minutes

Cook Time: 6 minutes

marinate for:: 2 hours

Servings: 5

Calories: 208.5kcal

Author: Amira

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.

Notes

Note1: 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.

Note2: It is also recommended that your chops be about 1-inch thick so you'll not overcook it.

Note3: 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.

Note4: Cook chops 3 minutes on each side for medium-rare and 4 minutes for medium. 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.

Note5: Finish off the dish with a fresh squeeze of lemon before serving.

Please check the nutrition disclaimer policy.

Vitamins are in percentage value. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition

Calories: 208.5kcal | Carbohydrates: 8.8g | Protein: 19.1g | Fat: 10.3g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.9g | Cholesterol: 58.1mg | Sodium: 132.3mg | Potassium: 373.1mg | Fiber: 0.7g | Sugar: 5.9g | Vitamin A: 4.6IU | Vitamin C: 16.2mg | Calcium: 3.2mg | Iron: 13mg

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