Lebanese lamb chops by Zaatar and Zaytoun - Lebanese Recipes (2024)

The marinade for these lamb chops takes practically no time at all and you can decide to have it as rare or well done as you like.

Some people feel intimidated cooking lamb chops, perhaps because they worry about ruining an expensive cut of meat.

When actually, it is one of the easiest cuts of meat that can produce amazing results fast.

The meat

This is one of those dishes where your butcher does most of the work for you. Start by sourcing a high quality butcher that has lots of locals flocking to it.

A high volume of customers means that the meat gets replaced daily and the quality will be better.

Next, don't be shy asking the butcher to clean the lamb chops from any extra fat for you. This is part of their job and you should take advantage of their knife skills.

The marinade

This super simple marinade has three main components: salt, spices and herbs.

Black and white pepper are the main spices and complement eachother. Seasoning the lamb chops beforehand with salt is also very important.

There is fresh parsley and also dried oregano. Dried herbs give an earthy depth and the fresh parsley brightens up the marinade.

A sprinkle of sumac at the end will add a final zing of flavour.

Try and marinade for at least 24 hours if you can to let the flavours sink in. If this is not possible a few hours will do and will still make a difference.

The pan

Cooking lamb chops well relies on using a heavy non stick pan or skillet. If the lamb chops stick to the pan then it ruins the final effect.

Even if you can't afford these fancy pans, try and source a good quality one from a charity shop you'd be surprised how many get donated.

Another tip when buying a great pan is making sure you can use it both on the stove top as well as the oven. This means one pan can get both jobs done without extra washing up.

Variations

If you want to go spicy, add a few red chilli flakes to the marinade. A little paprika will also support this variation.

If you love things a little luxurious, add a little knob of butter as soon as you take them out of the oven so they melt into the meat right away.

If you love things sour, I sometimes add a little drizzle of pomegranate molasses to the marinade because why not it's yummy. Also, serve with a few lemon wedges at the table.

Top tips

Let the meat warm to room temperature before you sear them. This means that the meat won't get 'shocked' by the temperature change and tighten.

If you are having a dinner party and need to cater to many guests, don't be tempted to crowd the pan with too many lamb chops they need space to sizzle nicely.

Separate the lamb chops into two pans, and this way you can make one tray well done and the other a little rarer by taking them out ten mins earlier.

📖 Recipe

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