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Lebanese Lamb Chops

Serves 4 to 6 Entree meat

Lebanese Lamb Chops

Lebanese Lamb Chops are a staple at home tables across Lebanon, often prepared for Sunday lunches where family and friends gather to share a meal. This dish represents the way Lebanese home cooks approach cooking—intuitively and with a sense of tradition, using salt measured by hand and a generous touch with fat. It's a dish that reflects the warmth and hospitality typical of Lebanese homes, meant to be enjoyed in good company.

Each bite of these lamb chops is a harmonious blend of tender meat and the subtle smokiness of paprika. The chops are finished with a squeeze of fresh lemon, enhancing their rich flavors with a bright, citrusy note. The simplicity of seasoning with fine sea salt and black pepper allows the natural taste of the lamb to shine, making it a beloved choice for casual gatherings and family feasts alike.

Ingredients

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

Method

  1. Begin by seasoning the lamb chops. Sprinkle 1 teaspoon of paprika, fine sea salt, and freshly ground black pepper over 8 lamb chops. Rub the spices into the meat with your hands, ensuring each chop is evenly coated. This step enhances the flavor of the meat and prepares it for browning.
  2. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned lamb chops in the skillet. Avoid overcrowding the pan; work in batches if necessary. Sear each side for about 3-4 minutes until a deep brown crust forms, which locks in the juices and adds a rich flavor.
  3. Once browned, reduce the heat to medium and continue cooking the lamb chops. If you prefer, you can transfer them to a preheated grill for a more smoky flavor. Cook until the meat is tender and the internal temperature reaches your desired level of doneness. The chops should feel firm yet slightly springy to the touch.
  4. Remove the lamb chops from the heat and let them rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is succulent.
  5. Before serving, squeeze fresh lemon juice over the lamb chops to add a bright, tangy finish. Taste a small piece and adjust the seasoning with additional salt and pepper if needed. Serve the lamb chops with rice, bread, or a fresh salad for a complete Lebanese meal.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

Available soon on Amazon…

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