TURKISH STYLE LAMB RIB CHOPS

Lamp Chops NYSD TURKISH STYLE LAMB RIB CHOPSAfter work I am always on the look for easy recipes to prepare Iftar.  Since time limited for cooking, even though the days are long for fasting. I try to keep Iftar meals light and simple since, we eat late and don’t want to overwhelm our stomach with so much food.  During the week, our Iftar meals are kept simple with soup, salad, one vegetable dish or meat dish along with dates and simple home made drinks. A light dessert with tea or coffee brings an end to a long day of fasting.

Last Friday for Iftar, I made a simple and quick lamb chop dish. Baked the lambs chops right under the broiler with light and simple seasoning and severed it with pea and rice pilav.

Keep in mind this a great quick meal any day of the week or weekend. Serve warm and devour right away. Note: no fork or knife required, hold from the tip and bite in.

NYSDLamb Chop 300x200 TURKISH STYLE LAMB RIB CHOPS

NYSDLamb Chop Pan Uncooked 200x300 TURKISH STYLE LAMB RIB CHOPS
Oil the bottom of the baking dish, align the chops, season and broil.

NYSDLamb Chop Pan 300x200 TURKISH STYLE LAMB RIB CHOPS

TURKISH STYLE LAMB RIB CHOPS

Ingredients:

  • 1 rack of lamb chops – makes about 8 to 10 pieces depending on the size (ask the butch for French Style – as mine are Turkish Style)** NOTE: 6- 8 thinly sliced loin chops are a great substitute
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of oregano
  • 1 tablespoon of Herbes de Provence* can be left out – this is optional
  • kosher salt
  • black pepper

Preparation:

Preheat broiler. Arrange oven rack accordingly.

Oil the bottom of your cooking pan with a brush. With the same brush, brush both sides of the lamb chops with the olive oil. Season both sides generously with salt and black pepper, season one side with oregano and one side with Herbes de Provence.

Align and arrange that the lamb chops on to your cooking pan.

Place under the broiler, cook one side for 4-7 minutes, until well browned. Once one side is cooked, using a pair of thongs turn over lamb chops and cook for 4 – 5 minutes. Until well browned. *

Note 1: Depending on the thickness cooking time might be less or more.

Note 2: French lamb chop, Frenched lamb chop or Turkish lamb chop means the meat at the tip is cut away to expose the bone.

Tags: , , , ,

One Response to “TURKISH STYLE LAMB RIB CHOPS”

  1. saul on 08 Dec 2011 at 2:18 AM #

    i am looking for video footage of a butcher in Turkey or with Turkish training, where cutting lamb cutlets is demonstrated. i have seen it several times in any turkish butcher shop, they cut it with a knife – no machine – and cutlets are cut right up to the front of the lamb, after shoulder blade has been removed. its an art that i would like to show my top cutters.

Leave a Reply

  • ADVERTISEMENT

  • FOODIE BLOGROLL

  • Follow

    Get every new post delivered to your Inbox

    Join other followers