This easy lamb chop recipe comes together within half an hour after marinating. Made with a warm Middle Eastern shawarma rub and served with tzatziki, all you need is some simple salad and warm pitta breads and you have yourself a quick and easy dinner. Different cuts work well in this recipe; we used a combination of leg (chump) chops and lamb loin chops.
Ingredients
Method
To make shawarma spice blend, combine cumin, coriander, paprika, cinnamon, pepper, turmeric and cloves in a small bowl. Combine spice blend, lemon juice, olive oil and ½ teaspoon fine salt in a medium bowl. Add lamb chops; toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
Meanwhile, for the Tzatziki, squeeze out any excess moisture from the cucumber; place in a medium bowl with all remaining ingredients and stir to combine. Season to taste. Cover and refrigerate until serving.
One hour before cooking, remove lamb chops from the fridge; allow to come to room temperature. Preheat the barbecue to high. Place lamb chops directly over flames. Cook, covered, for 3 minutes on each side for medium or until done to your liking. Transfer to a plate, cover loosely with foil and rest for five minutes.
Drizzle Tzatziki with extra oil and dill. Serve with the lamb chops, pitta and salad.
We used a combination of leg (chump) chops and loin chops. Adding lemon juice to the marinade helps tenderise the meat. Cooking over a high heat allows the juices to remain inside the chop, keeping it tender and juicy. Allowing the chops to come to room temperature ensures more even cooking.
Test Kitchen tip
What to serve with lamb chops
For this shawarma lamb chop recipe, consider making our easy two-ingredient yoghurt flatbread.
