Laham Al-Kharouf Meshwey
Roasted Lamb Chops
This is a simple and yet delicious recipe for lamb chops. It's a pretty standard Mediterranean combination, with sumac to add a little Lebanese twist. We enjoyed it very much, though I would add another half a teaspoon of salt to the marinade next time.
This recipe will feed 4, with plenty of side dishes, or 2-3 with smaller ones.
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Lebanese Roasted Lamb Chops
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 2 Tbsp chopped fresh parsley
- 1 tsp salt
- 1/4 tsp sumac
- 1/4 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 1/4 tsp freshly ground white pepper
- 2 lbs lamb loin or rib chops
Directions
In a small bowl, mix the olive oil, lemon juice, parsley, salt, sumac, oregano and black and white peppers.
Place the lamb chops in a large bowl. Add the marinade and coat chops on all sides. Refrigerate overnight.
Remove lamb chops from the fridge. Preheat oven to 350°F. Heat a non-stick sauté pan over medium-high heat, or as hot as the pan can be safely heated. Add the lamb chops and cook for 2 minutes. Turn and cook for 2 additional minutes. Transfer to a roasting pan or baking sheet.
Roast loin chops for 10-12 minutes for medium-rare, rib chops for 15 minutes.
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Adapted from Yosra's recipe at Zaatar and Zaytoun
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