This easy lamb chop recipe comes together within half an hour, after marinating. Seasoned with and marinated in a warm Middle Eastern shawarma rub and served with tzatziki, all you need is a fresh, simple salad and some warm pitta breads and you have yourself an all-round winner of a lamb chop dinner - it's quick, easy, and damn delicious.
This recipe will work well with any type of lamb chop cut - we use either lamb forequarter chops, loin chops, or a combination of both. This dish turns out equally scrumptious each time.
We do recommend that you start by marinating the lamb chops at least 2 hours ahead of time, to give the meat a chance to fully tenderise and soak up the shawarma rub's deliciously warm and rich flavours.
Ā
Shawarma-Spiced Lamb Chops with Tzatziki
Rated 5.0 stars by 1 users
Category
Lunch/Dinner
Cuisine
Middle Eastern
Servings
4-6
Prep Time
2 hours
Cook Time
25 minutes
This easy lamb chop recipe comes together within half an hour, after marinating. Seasoned with and marinated in a warm Middle Eastern shawarma rub and served with tzatziki, all you need is a fresh, simple salad and some warm pitta breads and you have yourself an all-round winner of a lamb chop dinner - it's quick, easy, and damn delicious.
This recipe will work well with any type of lamb chop cut - we use either lamb forequarter chops, loin chops, or a combination of both. This dish turns out equally scrumptious each time.
We do recommend that you start by marinating the lamb chops at least 2 hours ahead of time, to give the meat a chance to fully tenderise and soak up the shawarma rub's deliciously warm and rich flavours.
Ingredients
-
8 x Lamb Chops - Forequarter or Loin Chops (from our Half Lamb Box)
-
8 x Lamb Chops - Forequarter or Loin Chops (from our Whole Lamb Box)
-
1 tablespoon x Ground Cumin
-
1 tablespoon x Ground Coriander
-
1 tablespoon x Smoked Paprika
-
Ā¾ - 1 teaspoon x Ground Cinnamon
-
1 Ā½ teaspoon x Ground Black Pepper
-
Large pinch of Ground Turmeric
-
Large pinch of Cloves
-
2 tablespoons x Lemon Juice
-
6 tablespoons x Extra Virgin Olive Oil
-
1 x Cucumber (Grated Coarsely)
-
1 cup (280g) x Greek Yoghurt
-
1 large x Garlic Clove (Crushed)
-
2 tablespoons x Finely Chopped Dill (plus extra to serve)
-
2 teaspoons x Lemon Juice
-
2 teaspoons x Extra Virgin Olive Oil (plus extra to serve)
-
Warmed Pitta Breads
-
Salad (dressed simply with a vinaigrette)
Lamb Chops
Shawarma Rub
Tzatziki
Optional Sides
Directions
To make the shawarma rub spice blend, combine cumin, coriander, paprika, cinnamon, pepper, turmeric and cloves in a medium mixing bowl. To the spice blend in the bowl, add the lemon juice, olive oil and Ā½ - Ā¾ teaspoon of fine salt. Add the lamb chops into the mixing bowl and toss until well coated in the shawarma rub spice blend. Cover the bowl and refrigerate for at least 2 hours or, better yet, overnight.
Meanwhile, for the Tzatziki, squeeze out any excess moisture from the cucumber; place in a medium bowl with all remaining Tzatziki ingredients and stir to combine. Season to taste. Cover and refrigerate until serving.
One hour before cooking, remove lamb chops from the fridge; allow to come to room temperature. For BBQ cooking, preheat the barbecue to high. Place lamb chops directly over flames. Cook, covered, for 2 minutes on each side for medium-rare, or until done to your liking. For stovetop cooking, put burner on medium-high. Place lamb chops in a pan with a knob of butter and/or a drizzle of extra virgin olive oil (to coat pan). Cook for 2 minutes on each side for medium-rare, or until done to your liking. Transfer to a plate, cover loosely with foil and rest for five minutes.
Drizzle Tzatziki with extra oil and garnish with extra dill. Serve with the lamb chops, pitta and salad.
Comments (0)
There are no comments for this article. Be the first one to leave a message!