Sunday, February 1, 2009

Lamb Chops (Kuzu Pirzola)

I love lamb chops. These turned out just out of this world. The tenderness and juiciness of these lamb chops were very noticeable. Combining and pureeing all the common Mediterranean ingredients such as parsley, garlic, thyme, lemon and olive oil created a wonderful sauce. Enjoy with pilafs, pasta or potatoes.

7 lamb chops
2 cloves garlic
5-6 sprigs thyme
2 sprigs mint
½ cup fresh parsley
Juice of 1 lemon or lime
2 tbsp olive oil
Ground black pepper

Salt the lamb chops on both sides. Sprinkle the black pepper on them. Set aside 1 thyme sprig and 3-4 mint leaves for garnishing purposes. Remove the rest of the thyme leaves from the twigs and place in a food processor. Add the mint, parsley, garlic cloves, olive oil and juice of 1 lemon. Puree all the ingredients in a food processor. Set a small amount of this sauce for garnishing purposes.

Rub the lamb chops with this sauce and set aside for 30 minutes. Wrap the exposed bones with aluminum foil to prevent the bones from burning. Broil each side for 12 minutes. You may extend or reduce the cooking time based on how rare or well you want them to be. I like them medium well and 12 minutes on each side was good enough. Place in a serving plate and garnish with thyme, mint and the green sauce.

Note: You may remove the aluminum foil from the lamb chops before serving. It is up to you. I removed the aluminum foil as I think my plate looks more appealing without it!

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E. Thai said...

Thank you for visiting my blog(re:Borek).
I love Mediterranean food. There are a couple of Greek restaurants near me (Ybor City and Sarasota) that serve pretty good food. I will have to try this recipe of yours. It looks so yummy!

Geri said...

Lamb chops are one of my all time favorites.

Soma said...

WOW u have some lovely recipes here. We love Turkish food, esp the Shish Tavuk with sumac & the coffee:-)(we had this regularly in a restaurant in New Jersey). I will visit again, glad i stumbled here.

Navita said...

Nihal, I have never made lamb chops at home..this recipe sounds like a keeper. :)

lisaiscooking said...

The sauce looks so bright and fresh. Sounds delicious!

Mediterranean kiwi said...

i'm enchanted by the sauce. we use the same herbs in crete, but a green sauce for meat isn't so common - i'm going to put it in my new-cuisine must-tries.

i love lamb chops, but not from the spring lamb served in crete. i remember lamb as it was served in new zealand, and i really think nz lamb is hard to beat. in crete, the lamb is so lean that it simply burns on the grill

Laila said...

sounds delicious .. Laila ..

Navita said...

thanks for stopping by my place..hope i will see u more often.:)

Desmone007 said...

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Summer said...

really delicious and easy recipe..i like it.

Laurie Constantino said...

There is really nothing better than fresh herbs and lamb - a marriage made in heaven, no doubt.