Lebanese Lamb Chops 3

Ingredients

• 8lamb chops
• 2 tbspoil
• 1 tsppaprika
• to finishlemon
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning the 8 lamb chops generously with fine sea salt, black pepper, and 1 teaspoon of paprika. Ensure each chop is evenly coated by rubbing the spices into the meat with your fingers. This step not only flavors the meat but also helps to create a crust when searing.
2. In a large, heavy-bottomed skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil shimmers, carefully place the lamb chops in the skillet, ensuring they are not overcrowded. Sear each side for about 3 to 4 minutes until a deep, golden-brown crust forms. The aroma should be rich and inviting, indicating the spices are toasting nicely.
3. Once the chops are browned, reduce the heat to medium-low. If you prefer a braised finish, add a splash of water or stock to the pan, cover, and allow the chops to cook gently. If grilling, transfer the chops to a preheated grill, cooking until the meat is tender and the juices run clear when pierced with a fork.
4. Taste a small piece of the lamb to check for seasoning. Adjust with more fine sea salt or black pepper if needed. The meat should be juicy and flavorful, with a slight char from the grill or a succulent tenderness from the braise.
5. Finish by squeezing fresh lemon juice over the lamb chops just before serving. This adds a bright, tangy contrast to the rich flavors of the meat. Serve the chops with rice, bread, or a fresh salad to complete the meal, inviting everyone to share in this traditional Lebanese dish.