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.
Next time try this tender lamb leg recipe.
Jump to:
❤️ Why You'll Love It
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.
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- 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 stove top 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.
💬 FAQs
Preheat your grill on high with lid closed and oil the grates with oiled paper towel. Grill with the lid on for about 4 minutes each side.
With this recipe you can place marinated lamb chops in the fridge for as little as two hours or overnight.
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. Check out the recipes below for more.
📣 Related Recipes
- Here is another recipe for lamb chops made in the air fryer. Flavorful, juicy and so easy to make.
- Where are my spicy food lovers? Here is a recipe for spicy lamb chops that my kids devoured in no time!
- Mansaf, is a delicious meal with lamb and rice topped with a salty, garlicky yogurt sauce.
- Try this delicious and easy to follow Lebanese rice recipe, perfect side dish for any Middle Eastern meal. Garnish with fresh herbs or toasted pine nuts to boost flavors.
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.
Best Marinated 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 ½ Tablespoon minced.
- 1 teaspoon black pepper.
- 1 ¼ teaspoon salt or to taste.
- 2 Tablespoon chopped fresh dill weed.
- 1-2 Tablespoon pomegranate molasses.
- 1 pound lamb chops about 5 pieces.
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.
To Grill:
- Grill the lamb on an outside preheated grill for 3-4 minutes each side for medium doneness.
Pan seared:
- Brush your skillet ,or cast iron skillet, with some olive oil before searing the lamb. Place lamb chops and cook for 3-4 minutes on each side.
- Cover and let it rest for 5-10 minutes before cutting.
Video
Notes
- 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.
- It is also recommended that your chops be about 1-inch thick so you'll not overcook it.
- 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.
- 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.
- Finish off the dish with a fresh squeeze of lemon before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Leave a Reply