If you read my article on Eid al-Adha family traditions, you know I love serving lamb chops on Eid day.
It’s actually a simple and quick dish, given the right ingredients.
- 1/4 cup distilled white vinegar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 2 pounds halal lamb chops
It is important to marinade at least 2 hours in advance. To make your marinade mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Looks good? Add lamb, toss until coated, and marinate in the refrigerator.
When you are ready to grill:
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade (let a few onions stick to the meat). Discard any remaining marinade.
- Wrap the exposed ends of the bones with aluminum foil to keep them from burning.
- Grill to the desired level, about 3 minutes per side for medium.
In my opinion, lamp chops taste best straight from the grill. So don’t let it rest too long, for the juiciness slowly dries. I love to pair lamp chops with a light salad and some yummy melon juices to help balance the meal.
Peace & Salam,