Lamb chops are a popular choice in Gulf cooking, valued for their rich flavour and tenderness. This dish keeps the seasoning simple, allowing the lamb itself to shine while still delivering warmth from traditional spices. It is commonly prepared for family meals and shared gatherings.
This recipe works best with front lamb chops, as they contain more natural fat and remain juicy when cooked with minimal seasoning.
Ingredients (serves 4)
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1 kg front lamb chops
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3 tbsp olive oil
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3 cloves garlic, minced
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1½ tsp ground cumin
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1½ tsp ground coriander
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1 tsp paprika
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½ tsp ground black pepper
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1 tsp salt (adjust to taste)
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Juice of ½ lemon
Method
In a large bowl, combine the olive oil, garlic, cumin, coriander, paprika, black pepper, salt, and lemon juice. Mix well.
Add the lamb chops and coat evenly. Cover and marinate for at least 30 minutes. For deeper flavour, marinate for up to 2 hours in the fridge.
Heat a grill pan or heavy frying pan over medium-high heat. Cook the lamb chops for 3 to 4 minutes on each side, depending on thickness, until well browned and cooked to your preference.
Remove from the heat and allow the chops to rest for 5 minutes before serving.
If using back chops
Back lamb chops are leaner and cook faster. If using back chops, reduce cooking time slightly and avoid overcooking to keep the meat tender.
How it’s usually served
Gulf-style lamb chops are commonly served with rice, flatbread, or a simple salad. They also work well as part of a shared table alongside other dishes.
Why the lamb matters
This dish relies on the natural flavour of the lamb rather than heavy sauces. Fresh, properly prepared halal lamb cooks evenly and stays tender, especially when using front chops.
