Best Lamb Shoulder Chops With Tomatoes And Zaatar Recipes

Lebanese Lamb chops image

Provided by Zaatar and Zaytoun

Number Of Ingredients 9

Steps:

Finely chop the parsley and add to large bowl
Add the regular olive oil, black and white pepper, lemon juice, sumac, salt and dried oregano.
Transfer the lamb chops and rub the marinade in well, using your hands to massage.
Marinade for 24 hours or for as long as possible
When you are ready to cook, take the marinated lamb chops out of the fridge for at least half an hour and allow to reach room temperature
Preheat the oven to 180C/350F
Heat up a non stick or skillet for at least five minutes until you can feel the heat when you hover your hand over
Sear the lamb chops for 2 minutes on each side until browned. Then transfer to the oven and bake 15 mins for medium rare, 30 mins for well done
Sprinkle with sumac before serving

Lamb Shoulder Chops with Tomatoes and Marjoram image

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 8

2 1 1/2-inch-thick round-bone shoulder lamb chops (about 14 ounces total)
Salt and freshly ground pepper
1 tablespoon olive oil
2 large garlic cloves, chopped
1/2 cup dry white wine
1 28-ounce can Italian plum tomatoes, drained, coarsely chopped
Pinch of dried red pepper flakes
1 1/2 tablespoons minced fresh marjoram or 1 teaspoon dried, crumbled

Steps:

Season lamb chops with salt and pepper. Heat oil in heavy skillet over high heat. Add lamb and cook until brown, about 2 1/2 minutes per side. Transfer to plate. Reduce heat to medium-low. Add garlic and cook until beginning to color, about 30 seconds. Add wine and bring to boil, scraping up any browned bits. Add tomatoes and red pepper flakes. Return lamb to skillet. Cover and simmer until tender, turning occasionally, 30 minutes.
Transfer lamb to plates and keep warm. Boil sauce until thickened, stirring occasionally and adding any juices accumulated on lamb plates, about 8 minutes. Season with salt and pepper. Spoon sauce over lamb chops. Sprinkle with marjoram and serve.