Egyptian style lamb chops in an onion and parsley marinade
Middle Eats · ♥ 2.2K likes · 58.7K views · 11 min video
Read about lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- lamb chops
Remove the papery outer layer from the fat on the chops and tenderise with a mallet, two or three hits focused mostly on the fat for spring lamb, more for ribs.
- 400 g roughly chopped onions
- 75 g fresh parsley
- water
Blend the roughly chopped onions and parsley in a food processor with a splash of water until well combined and potent green.
- 1 tbsp salt
- ½ tbsp paprika
- 1 tbsp sumac
- 1 tbsp pul biber or Aleppo pepper
- ½ tbsp black pepper
- 1 tsp cumin
Add the salt, paprika, sumac, pul biber, black pepper and cumin and blend to a fine mixture.
Massage the marinade evenly into both sides of the chops, then pack up and rest in the fridge overnight.
Scrape the excess onion marinade off so it does not burn, then thread two skewers next to the bones through the chunkiest part of the meat, one skewer at a time, and spread the chops apart.
Grill over an even layer of white hot coals with space between skewers, flipping every minute or so, for about 10 minutes.