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plate with turkish marinated lamb chops served with bulgur and lemon wedges.
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Turkish Lamb Chops

These spicy marinated Turkish lamb chops are simple and satisfying. You will only need a few ingredients, a skillet, and about 5 minutes to sear these mouthwatering lamb chops.
Course Main Course
Cuisine Turkish
Prep Time 5 minutes
Cook Time 5 minutes
Marinating time 30 minutes
Servings 2 - 4
Calories 837kcal
Author Adina

Equipment

  • Skillet
  • Meat thermometer

Ingredients

  • 8 single-rib lamb chops Notes 1,2,3
  • 1 tablespoon olive oil

Marinade:

  • 3 large garlic cloves grated
  • 1 teaspoon lemon zest Note 4
  • 2 tablespoons lemon juice
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • ¼ - ½ teaspoon red chili flakes to taste, Note 5
  • ½ teaspoon fine sea salt or Kosher
  • ¼ teaspoon black pepper
  • 4 tablespoons olive oil

Instructions

  • Lamb chops: Remove them from the refrigerator 30 minutes before cooking. Place them in a baking dish in a single layer.
    8 lamb chops
  • Marinade: Mix all the marinade ingredients in a small bowl. Pour over the lamb chops and turn the meat into the marinade to coat it all over.
    3 garlic cloves (grated) + 1 teaspoon lemon zest + 2 tablespoon lemon juice + 1 teaspoon oregano + 1 teaspoon thyme +1 teaspoon rosemary + ¼ - ½ teaspoon red pepper flakes + ½ teaspoon sea salt + ½ teaspoon pepper + 4 tablespoon olive oil
  • Marinating time: You can marinate the chops for the 30 minutes they need to reach room temperature or for 2-3 hours.
  • Heat the cast-iron skillet on medium-high heat. Add 1 tablespoon olive oil to the pan.
  • Place the chops in the hot pan on the narrow fat side and cook the fat for 2 minutes until a bit of it has been rendered.
  • Arrange them in a single layer in the pan and cook for 2 minutes. Then, flip with tongs and cook the other side for another 2-3 minutes.
  • Check: Don’t overcook; check the internal temperature with a meat thermometer (Note 6).
  • Rest the chops for 2-3 minutes before serving.

Notes

  1. Racks of lamb that are cut into single chops. You can buy them already cut, or you can cut them yourself. One individual rib weighs about 2.5 oz/ 75 g.
  2. Servings: 8 lamb rib chops serve 4 as an appetizer or 2-3 as a main dish.
  3. The nutrition is calculated for 2 lamb chops per serving.
  4. Preferably from an organic, unwaxed lemon.
  5. For an authentic flavor, use pul biber – Turkish red chili flakes. Alternatively, use red pepper flakes or cayenne pepper to taste.
  6. Internal temperature for lamb chops before and after resting:
  • Medium-rare: 130°F/55°C; after resting 140°F/60°C
  • Medium: 150°F/65°C; after resting 160°F/71°C
  • Well-done: 160°F/71°C; after resting 170°F/77°C
 

Nutrition

Serving: 2lamb chops | Calories: 837kcal | Carbohydrates: 4g | Protein: 60g | Fat: 63g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 37g | Cholesterol: 198mg | Sodium: 812mg | Potassium: 859mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 6mg