Lebanese Lamb Chops Recipe
2 large lemons1 teaspoon sugar
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves
1 tablespoon baharat (Eastern Mediterranean spice mixture; see cooks’ note, below)
8 (3/4-inch-thick) rib lamb chops (2 lb)
2 heads Bibb lettuce (about 3/4 lb each), torn into large pieces
1 1/2 cups mint leaves
Grate 2 tsp zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 Tbsp oil. Let stand at room temperature 10 minutes for flavors to develop.
Mince and mash garlic to a paste with 1/2 tsp salt, then stir together with baharat, grated zest, remaining Tbsp oil, and 1/2 tsp pepper. Rub all over lamb chops.
Toss lettuce and mint with lemon mixture.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad.
Cooks’ notes:
You can make your own baharat by grinding 1 tsp each of whole cloves, cumin seeds, Maras or Aleppo pepper, and a 3-inch cinnamon stick (broken in half) in an electric coffee/spice grinder until finely ground.
Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes.
Lemon mixture keeps at room temperature 2 hours. Toss with lettuce and mint just before serving.
Lebanese Lamb Lentil Rice
1 Tbsp. Olive oil8 oz. Chopped lamb loin (1/4-inch)
1 1/2 tsp. Ground cumin
1 tsp. Kosher salt
1/2 tsp. Ground hot paprika
1 cup Diced red onions (1/4-inch)
1 cup Diced zucchini (1/4-inch)
1/3 cup (2 oz.) Slivered almonds
2 1/2 cups Cooked long grain white rice
1 1/4 cup Cooked green lentils
1 cup Sliced California Ripe Olives
1 1/2 Tbsp. Red wine vinegar
Heat 1 teaspoon of oil in a medium sized sauté pan over medium heat. Add lamb, season with cumin, salt and paprika and cook for 2-4 minutes until well-browned.
Transfer to a large mixing bowl and set aside. Pour remaining oil into pan and heat over medium-high. Stir in onions and cook for 5-6 minutes, until golden brown. Add zucchini and almonds and continue cooking for 2-4 minutes until lightly brown and tender.
Combine onion mixture with lamb. Stir in rice, lentils, California Ripe Olives and vinegar.
Serve warm or room temperature. Serves 4. Nutritional Analysis Per Serving: Calories 418, Fat 18g, Cholesterol 38mg, Sodium 618mg, Carbohydrate 41g, Protein 23g, Calories from fat 39%.
Lebanese Lamb Meatballs with Rice
1.5 kg minced lamb105 gm (1½ cup) fresh coarse breadcrumbs
5 garlic cloves, finely grated
1 egg, lightly beaten
1½ tbsp ground cumin
1½ tsp ground coriander
1 tsp each of ground allspice and ground cardamom
90 ml extra-virgin olive oil
1 onion, finely chopped
5 vine-ripened tomatoes, coarsely chopped
½ cup (loosely packed) coriander, to serve
Lebanese rice
50 gm butter
1 tbsp extra-virgin olive oil
1 onion, finely chopped
120 gm angel hair pasta, coarsely broken
400 gm (2 cups) basmati rice
Combine lamb, breadcrumbs, garlic, egg and spices in a large bowl and season to taste. Mix with your hands until well combined. Roll tablespoons of mixture into balls and set aside on a tray.
Preheat oven to 180C. Heat 30ml oil in a large frying pan over high heat. Add meatballs and cook in batches, turning until browned (4-5 minutes). Transfer to a baking dish.
Heat remaining olive oil in a separate frying pan over medium heat. Add onion and cook until soft (5-7 minutes). Add tomato and cook until tomato just softens (1-2 minutes). Pour over meatballs and roast until meatballs are cooked through (10-15 minutes).
For Lebanese rice, heat butter and oil in a large saucepan over low-medium heat. Add onion and cook until soft (5-6 minutes). Add pasta and stir until just beginning to brown, then add rice and 1 litre water, stir to combine, bring to the boil, then reduce heat to low, cover with a lid, and cook until liquid is absorbed (10-12 minutes). Season to taste. Scatter meatballs with coriander and serve immediately with the Lebanese rice.
Lebanese Lamb Stew
½ kg lean lamb shanks, cut into cubes6 cups water or 1½ liters
1 medium onion or 150 g, cut into cubes
1 small cinnamon stick
2 tablespoons olive oil
3 cloves garlic, crushed
½ kg frozen broad beans, thawed
½ cup coriander leaves or 25 g, finely chopped
¾ tablespoon plain flour
¼ teaspoon ground pepper
2 cubes MAGGI® Flavored Mutton Bouillon
Place lamb pieces and water in a large pot. Bring to boil and skim froth as it appears. Add cinnamon and onions then cover and simmer over low heat for 1 hour or until meat is tender.
Heat oil in a large saucepan; add garlic, broad beans, coriander and flour. Then cook stirring for 2 minutes.
Add the pepper, MAGGI® Flavored Mutton Stock and the cooked lamb pieces to the stock, cook uncovered for 10 minutes or until meat and broad beans are cooked.
Serving tips : Serve with cooked rice.
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