📝 About This Recipe
Kastaleta is the crown jewel of the Lebanese Mashawi (grill) tradition, featuring tender lamb rib chops marinated in a fragrant blend of warm spices and citrus. These succulent chops are traditionally grilled over natural charcoal to achieve a smoky, caramelized crust while maintaining a buttery, melt-in-your-mouth interior. Infused with the iconic Lebanese 'Seven Spice' and a touch of garlic, this dish represents the soul of Levantine hospitality and festive outdoor gatherings.
🥗 Ingredients
The Lamb Chops
- 12 pieces Lamb Rib Chops (frenched, approximately 1-inch thick, at room temperature)
The Signature Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 6 cloves Garlic (turned into a smooth paste with a pinch of salt)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1.5 tablespoons Lebanese Seven Spice (Baharat) (a blend of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg)
- 1 teaspoon Dried Mint (crushed finely)
- 1/2 teaspoon Cumin (ground)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Grill & Garnish
- 1 large Red Onion (thinly sliced for the Biwaz salad)
- 1 bunch Fresh Parsley (flat-leaf, roughly chopped)
- 1 tablespoon Sumac (tangy ground berry spice)
- 2-4 loaves Lebanese Flatbread (Pita) (to wrap and keep the meat warm)
👨🍳 Instructions
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1
Begin by patting the lamb chops dry with paper towels; removing excess moisture ensures a superior sear and better marinade adhesion.
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2
In a small mixing bowl, whisk together the olive oil, garlic paste, fresh lemon juice, Lebanese Seven Spice, dried mint, cumin, salt, and black pepper until well emulsified.
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3
Place the lamb chops in a large glass dish or a heavy-duty resealable bag and pour the marinade over them, ensuring every surface of the meat is thoroughly coated.
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4
Seal the container and refrigerate for at least 4 hours, though overnight is ideal for the flavors to penetrate the bone and tenderize the meat.
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5
Remove the lamb from the refrigerator 30-45 minutes before grilling to take the chill off; this prevents the meat from seizing up on the hot grill.
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6
Prepare your grill: if using charcoal (highly recommended), wait until the coals are covered in a light grey ash for a medium-high heat. If using gas, preheat to 450°F (230°C).
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7
While the grill heats, prepare the 'Biwaz' garnish by tossing the sliced onions, chopped parsley, and sumac together in a small bowl.
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8
Lightly oil the grill grates. Place the lamb chops down, leaving space between them to avoid steaming.
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9
Grill the chops for 3-4 minutes on the first side without moving them, allowing a deep brown crust to form.
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10
Flip the chops using tongs and grill for another 3-4 minutes for medium-rare (internal temperature of 135°F/57°C) or 5 minutes for medium.
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11
In the final minute of cooking, briefly place your flatbread on the grill to warm it and soak up some of the escaping meat juices.
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12
Transfer the grilled kastaleta to a platter lined with the warmed flatbread. Cover loosely with foil and let the meat rest for 5 minutes to redistribute the juices.
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13
Scatter the fresh Biwaz (parsley-onion-sumac mix) generously over the chops before serving hot.
💡 Chef's Tips
Always use lamb rib chops (the ones with the long bone) rather than loin chops for the most authentic and tender Kastaleta experience. If you cannot find Lebanese Seven Spice, mix equal parts allspice and black pepper with a pinch of cinnamon and cloves. Avoid over-marinating with too much lemon juice beyond 24 hours, as the acid can begin to 'cook' the meat and change the texture. For the best smoky flavor, add a few chunks of fruitwood (like apple or cherry) to your charcoal. Use a meat thermometer to ensure precision; lamb is best enjoyed medium-rare to medium to keep it succulent.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy Toum (Lebanese garlic sauce) for dipping. Pair with a fresh Fattoush salad to provide a crisp, acidic contrast to the rich lamb. Accompany with classic Lebanese vermicelli rice or grilled vegetable skewers (onions, tomatoes, and peppers). A side of Hummus topped with toasted pine nuts completes the traditional Mashawi spread. For a drink pairing, a robust Lebanese red wine from the Bekaa Valley, like a Chateau Musar, works beautifully.