Marinated lamb chops

Marinated lamb chops

Kuzu pirzola

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

Juicy lamb chops served with piles of sumac-dusted onions are a staple of Istanbul restaurants.

Marinated lamb

Ingredients

Quantity Ingredient
1/2 onion, grated
3 tablespoons olive oil
1/2 lemon, juiced
1 garlic clove, roughly chopped
1 teaspoon dried thyme
salt and freshly ground black pepper
4-8 lamb chops, depending on size
1 teaspoon vegetable oil, for frying

Garnish

Quantity Ingredient
1 onion, thinly sliced
pinch salt
1 teaspoon sumac
2 tablespoons flat-leaf parsley, finely chopped

Method

  1. Mix all the marinade ingredients except the lamb together in a large bowl. Add the lamb chops and coat in the marinade. Cover and leave in the fridge overnight.
  2. When ready to cook, heat a frying pan until very hot. Add a teaspoon of vegetable oil. Fry the lamb chops for 2 minutes on each side, or until done to your liking: if you press the meat with your finger and it feels soft, it is rare; if firm, then it is well done. Meanwhile, mix the onion with the sumac, salt and parsley. Serve the hot chops with a little heap of onions.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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