Lebanese Lamb chops Recipe – Lebanese Special
Marinating these lamb chops is quick and easy, allowing you to cook them to your preferred level of doneness, whether rare or well done.
Cooking lamb chops can seem daunting for some, possibly due to concerns about overcooking such a prized cut of meat.
However, lamb chops are actually quite straightforward to cook and can yield fantastic results in a short amount of time.
- Prep Time5 min
- Cook Time35 min
- Total Time40 min
Lebanese Lamb chops Ingredients:
- 1 kg lamb chops (approximately 8 pieces)
- 3 tablespoons regular olive oil
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried oregano
- Few sprigs fresh parsley
- Juice of half a lemon
- 1 teaspoon salt
- 1/4 teaspoon sumac
How to Make Lebanese Lamb chops
Prepare the marinade: Finely chop the parsley and place it in a large bowl.
Add ingredients: Add regular olive oil, black pepper, white pepper, lemon juice, sumac, salt, and dried oregano to the bowl.
Marinate the lamb chops: Transfer the lamb chops to the bowl and rub the marinade in thoroughly, using your hands to massage it into the meat.
Marinate: Allow the lamb chops to marinate for 24 hours or as long as possible.
Prepare for cooking: When ready to cook, remove the marinated lamb chops from the fridge and let them come to room temperature for at least half an hour.
Preheat the oven: Preheat the oven to 180°C (350°F).
Heat the skillet: Heat a non-stick skillet or pan over medium-high heat for about five minutes, until it is hot enough that you can feel the heat when you hover your hand over it.
Sear the lamb chops: Sear the lamb chops for 2 minutes on each side, or until browned. Then, transfer them to the preheated oven.
Bake: Bake the lamb chops for 15 minutes for medium-rare or 30 minutes for well-done.
Serve: Sprinkle with sumac before serving.
