Lebanese food has a perfect blend of herbs and spices none of either overpowering the flavor of the main ingredient. In fact, it helps and enhances its taste and texture . This is what is the uniqueness of Lebanese cuisine and I am a huge fan of it!
The role of marinade is very important in Meditaranean cuisine to tenderise the meat, and the longer the meat is left to marinate, the better the ate the resuresults usually.
TIPS & TRICKS
- Yogurt and lemon works really well as a marinade
- Arabic & Lebanese cuisine is all about spices. Adding plenty of spices; minced garlic, Sumac, mint leaves, extra virgin olive oil, and seasoning to build the taste further. Mediterranean spice rub, lemon juice and olive oil, and a few hours to marinate
- infuse your meat with the marinade or spice rub and your meat will turn out to be with hard-to-resist flavor.
BBQ OR Gas grills works wonderfully and takes less time. About 10 minutes each on the gas grill.
Lamb and I haven’t had such a great relationship, until I had the Arabic and Lebanese style grilled lambs and Kababs. They are absolutely juicy and just fabulous.
This recipe is one that will be repeated over and over because my family devoured it!
TIPS: A wonderful meat marinade makes the ultimate grilled meat. Marinated Lamb Chops are packed with delicious flavor and perfect for summer grilling and even during winters too in case you live in the Middle East. It is impossible to have BBQ’s at the temperature of 40-50 degrees during summer
During the summer months, I go for minimum fuss and maximum flavor with my lamb which means an intense herb and garlic marinade, a few hours to soak up the flavors and a good sear on stove top. Nothing better than that!
- 4 mutton (goat)/lamb chops
- ¼ cup yogurt
- 1 lemon, juiced
- 4 tbsp. extra virgin olive oil or any regular cooking oil you use
- 3 garlic cloves, minced or paste
- 1 tbsp. All spices or Garam masala
- 1 tsp. olive oil
- 1 tsp. garlic, minced/ paste
- Fresh mint chopped- a handful
- Salt and pepper to taste
- In a large bowl, combine the mint, garlic, salt, pepper, lemon zest, red pepper flakes and olive oil. Mix to combine. Add the lamb chunks and toss until well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight
- Preheat the oven at 200 degrees. Cook the mutton chops in their own juices in the oven at medium heat for 30-40 minutes.
- Heat a grill pan ( or a regular pan), add 1 tsp of cooking or olive oil and grill each chop for 2 minutes on each side or until a nice brown color.
* NOTE: Cooking time depends on the freshness of the meat too. Fresh meat grilled, results to be soft, succulent and juicy.