📝 About This Recipe
Named after the 'Chopan' (Pashto for shepherds) who traditionally grilled fresh lamb over open fires in the mountains of Afghanistan, this dish is a masterpiece of rustic elegance. The secret lies in the marinade of grated onion juice and a touch of sumac, which tenderizes the meat while preserving its natural sweetness. When these chops hit the glowing charcoal, the rendered fat creates a smoky crust that is quintessentially Afghan and utterly irresistible.
🥗 Ingredients
The Lamb
- 2 pounds Lamb Loin Chops or Rib Chops (thick-cut, bone-in with a good fat cap)
- 4 ounces Lamb Tail Fat (Dumba) or Beef Tallow (cut into small cubes to thread between meat)
The Traditional Marinade
- 2 large Yellow Onion (finely grated to extract only the juice)
- 4-5 cloves Garlic (minced into a fine paste)
- 1 inch Ginger (freshly grated)
- 1 tablespoon Ground Sumac (adds a signature tartness)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Coriander Seeds (toasted and coarsely crushed)
- 3 tablespoons Vegetable Oil (neutral oil like grapeseed or canola)
- 1.5 teaspoons Kosher Salt (adjust to taste)
For Garnish and Serving
- 1/4 cup Fresh Cilantro (chopped)
- 1 small Red Onion (very thinly sliced into half-moons)
- 1 whole Lemon Wedges (cut into 4 pieces)
- 1 teaspoon Extra Sumac (for dusting at the end)
👨🍳 Instructions
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1
Prepare the lamb by trimming any excess tough silver skin, but leave the fat cap intact as this provides the essential flavor during grilling.
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2
Grate the yellow onions over a fine-mesh sieve set over a bowl. Use the back of a spoon to press out all the juice; discard the pulp and keep only the clear onion juice.
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3
In a large glass bowl, whisk together the onion juice, minced garlic, grated ginger, crushed coriander, sumac, black pepper, and vegetable oil. Do not add the salt yet.
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4
Place the lamb chops into the marinade, ensuring every piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight (up to 12 hours) is ideal for maximum tenderness.
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5
Remove the lamb from the refrigerator 30-45 minutes before cooking to bring it to room temperature. This ensures even cooking.
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6
Prepare your grill. For an authentic taste, use lump charcoal and wait until the coals are glowing orange with a thin layer of grey ash.
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7
Just before grilling, sprinkle the kosher salt evenly over both sides of the lamb chops.
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8
Thread the chops onto wide, flat metal skewers (Afghan style) or place them directly on the grill grate. If using skewers, place a small piece of lamb tail fat between each chop.
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9
Place the lamb on the hottest part of the grill. Sear for 3-4 minutes per side to develop a deep, charred crust.
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10
Move the chops to a slightly cooler part of the grill and continue cooking for another 4-6 minutes, turning occasionally, until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
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11
Remove the lamb from the grill and transfer to a warm platter. Tent loosely with foil and let the meat rest for 5-8 minutes to allow the juices to redistribute.
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12
While resting, toss the sliced red onions with a pinch of sumac and the chopped cilantro.
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13
Garnish the resting chops with the onion-sumac mixture and serve immediately with fresh lemon wedges.
💡 Chef's Tips
Always use onion juice rather than onion pulp; the pulp will burn on the grill and create a bitter taste. Don't skip the resting period—it's the difference between a dry chop and a juicy one. If you can't find lamb tail fat (dumba), use small cubes of beef suet or simply skip it, but the fat adds the signature 'mountain' flavor. For the best crust, ensure your grill is incredibly hot before the meat touches the surface. Toast your coriander seeds in a dry pan for 60 seconds before crushing them to release the essential oils.
🍽️ Serving Suggestions
Serve with hot, pillowy Afghan Naan or Lawasha bread to soak up the juices. Pair with Salata Falat (Afghan salad) made of diced cucumbers, tomatoes, and lime juice. Include a side of Chutney Morch (Green Chili Chutney) for a spicy kick. Serve alongside aromatic Saffron Chalau (Basmati Rice). A glass of cold Doogh (yogurt drink with mint and cucumber) is the perfect refreshing accompaniment.