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Lebanese Lamb chops

Subtly spiced lamb chops with herbs, lemon and sumac

Course Appetizer, Main Course, Side Dish
Cuisine Lebanese
Keyword Crowd pleaser, Party, Quick and Easy
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 people
Author Zaatar and Zaytoun

Ingredients

  • 1 kg lamb chops approx 8 pieces

For the marinade

  • 3 tablespoon regular olive oil
  • ¼ teaspoon coarse black pepper
  • ¼ teaspoon white pepper
  • ¼ teaspoon dried oregano
  • few sprigs fresh parsley
  • juice of half a lemon
  • 1 teaspoon salt
  • ¼ teaspoon sumac

Instructions

To make the marinade

  1. Finely chop the parsley and add to large bowl

  2. Add the regular olive oil, black and white pepper, lemon juice, sumac, salt and dried oregano.

  3. Transfer the lamb chops and rub the marinade in well, using your hands to massage.
  4. Marinade for 24 hours or for as long as possible

To cook the lamb chops

  1. When you are ready to cook, take the marinated lamb chops out of the fridge for at least half an hour and allow to reach room temperature
  2. Preheat the oven to 180C/350F
  3. Heat up a non stick or skillet for at least five minutes until you can feel the heat when you hover your hand over

  4. Sear the lamb chops for 2 minutes on each side until browned. Then transfer to the oven and bake 15 mins for medium rare, 30 mins for well done

  5. Sprinkle with sumac before serving

Recipe Notes

Be prepared to adjust cooking time depending on size of lamb chops.