Turkish Lamb Chops




287 per portion


4 x bone-in lamb chops (approx 140g each)

2 tsps avocado oil or butter

for the marinade:

2 tbsps olive oil

2 tbsps fresh lemon juice

1 tbsp lemon zest (use an unwaxed lemon), finely grated

1 tsp dried rosemary

½ tsp dried red chilli flakes

1 tsp dried oregano

½ tsp dried thyme

¼ tsp ground black pepper

½ tsp sea salt

How To

Remove the lamb chops from the refrigerator and place them in a baking dish in a single layer.

Place the the marinade ingredients in a small bowl and stir well. Pour over the lamb chops and spread with a spoon, to cover all over.

Leave to marinate at room temperature for 30 minutes, if you are ready to cook them soon. 

Alternatively, refrigerate for up to 3 hours then rest at room temperate for 30 minutes before serving.

Heat a cast-iron skillet over a medium-high flame. Add the oil/butter and heat for 30 seconds.

Place the chops in the pan on their sides, fat side down. Fry for 2 minutes.

Place the lamb chops flat in the pan. Reduce the flame to medium and fry for 2-3 minutes each side, or until cooked to your liking. 

Cover with foil and rest for 2-3 minutes before serving.

Store any leftovers in an airtight container and refrigerate for up to 3 days.

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