Wednesday, May 29, 2013

Turkish Lamb Chops with Rice Pilaf

Lamb chops are one of the easiest cuts of meat to cook up either on an indoor grill or out. Make sure the chops haven't previously been frozen and are fresh. 

The only seasonings needed to flavor the chops are already in your pantry! 


  • 1 tablespoon Sea salt
  • 1 tablespoon Fresh cracked pepper
  • 1/2 tablespoon Granulated garlic or garlic powder
  • 1/2 tablespoon Sumac *
*if you don't have sumac, don't worry just omit!


Lay out the chops and just sprinkle the sea salt, cracked black pepper, garlic, and sumac on both sides of the chops. Place in refrigerator for 4-6 hours.

When ready to grill, take out the chops and let them come to room temperature for at least 30 minutes. You do not want to throw cold chops (or steaks) on a piping hot grill/griddle.

Grill on a piping hot grill for 7-9 minutes per side depending on how well you like your chops.

Turkish rice pilaf is the perfect side or accompaniment to go with the lamb chops. It's also very easy to throw together in a hurry!

  • 1 cup basamati rice or long grain rice
  • 1/2 cup orzo
  • 2 3/4 cups chicken stock
  • 1-2 tablespoons butter or olive oil
  • salt to taste

In a pot on medium heat add butter or olive oil and orzo. Allow orzo to brown for about 5 minutes while stirring. Once the orzo has brown slowly add the chicken stock and salt to taste. Stir and add rice.  Once it start boiling stir a bit and let boil for 2-3 minutes. Then cover and reduce heat to low. After about 20 minutes check to see if all the liquid has evaporated. Let the pilaf steam for another 5 minutes.

Plate up the rice pilaf along with the lamb chops are garnish with chopped parsley and mint. Optional: Grill tomatoes to go along side the meal.



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