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.
Servings 2 - 4
Calories 837kcal
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 single-rib 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.1 tablespoon olive oil + 3 large garlic cloves + 1 teaspoon lemon zest + 2 tablespoons lemon juice + 1 teaspoon oregano + 1 teaspoon thyme + 1 teaspoon rosemary + ¼ - ½ teaspoon red chili flakes + ½ teaspoon fine sea salt + ¼ teaspoon black pepper + 4 tablespoons 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
- 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.
- Servings: 8 lamb rib chops serve 4 as an appetizer or 2-3 as a main dish.
- The nutrition is calculated for 2 lamb chops per serving.
- Preferably from an organic, unwaxed lemon.
- For an authentic flavor, use pul biber – Turkish red chili flakes. Alternatively, use red pepper flakes or cayenne pepper to taste.
- 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