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Kuzu Pirzola

Serves 4 to 6 Entree meat

Kuzu Pirzola

Kuzu Pirzola, or lamb chops, are a staple in Turkish grill houses, where the art of seasoning and grilling is perfected with a deft hand. This recipe brings the essence of those vibrant eateries into the home kitchen, capturing the spirit of communal dining where each chop is a token of shared joy. The tradition of preparing this dish at home is one of simplicity and respect for quality ingredients, typically enjoyed during a leisurely weekend meal.

A well-prepared Kuzu Pirzola should offer a tender bite with a whisper of thyme and a bright finish of lemon. The exterior, seared to a golden perfection, contrasts beautifully with the juicy, flavorful meat inside. The lamb's natural richness, enhanced by olive oil and balanced by a careful sprinkle of fine sea salt and black pepper, is meant to be savored slowly, chop by chop.

Ingredients

  • 8lamb chops
  • 2 tbspolive oil
  • 1 tspthyme
  • to finishlemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by laying out the 8 lamb chops on a clean surface. Generously sprinkle both sides with fine sea salt and freshly ground black pepper, ensuring an even coating. Then, rub 1 teaspoon of thyme into the meat, pressing gently so the herbs adhere well.
  2. In a large heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Carefully place the lamb chops in the skillet, ensuring they are not overcrowded. Allow them to sear undisturbed for about 3-4 minutes on each side, until a deep golden-brown crust forms.
  3. Once both sides are browned, reduce the heat to medium-low. If using a grill, transfer the chops to a preheated grill at medium heat. Continue cooking the lamb chops for another 3-5 minutes per side, depending on thickness, until they are tender and the internal juices run clear when pierced.
  4. Remove the lamb chops from the heat and let them rest on a plate for a few minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy bite.
  5. Before serving, taste a small piece of lamb for seasoning. Adjust with more fine sea salt or black pepper if needed. Finish each chop with a squeeze of fresh lemon juice to brighten the flavors.
  6. Serve the Kuzu Pirzola with your choice of rice, bread, or a fresh salad. Arrange the lamb chops on a platter for a family-style meal, inviting everyone to share and enjoy.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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