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lamb chops on a cast iron skillet decorated with fresh dill and lemon wedges.
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4.84 from 6 votes

Best Marinated 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.
Prep Time15 minutes
Cook Time6 minutes
marinate for:2 hours
Course: Main Course
Cuisine: Egyptian, Middle East
Diet: Halal
Servings: 5 servings
Calories: 226kcal
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 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.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 226kcal | Carbohydrates: 6g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 637mg | Potassium: 368mg | Fiber: 1g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg