📝 About This Recipe
Riyash Ghanam is the undisputed jewel of the Lebanese Mashawi (grill) spread, featuring succulent lamb ribs marinated in a symphony of warm Levantine spices and aromatic garlic. These chops are traditionally grilled over natural wood charcoal to achieve a perfect char that contrasts beautifully with the tender, melt-in-your-mouth interior. Infused with the brightness of fresh lemon and the earthy depth of Seven Spices, this dish offers a true taste of a Beirut summer evening.
🥗 Ingredients
The Lamb
- 12-16 pieces Lamb Rib Chops (frenched, approximately 1-inch thick)
The Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 6 cloves Garlic (crushed into a fine paste)
- 1.5 tablespoons Lebanese Seven Spices (Baharat) (a blend of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg)
- 1 teaspoon Dried Mint (rubbed between palms to release oils)
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Paprika (sweet or smoked depending on preference)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
For Garnish and Serving
- 1/2 cup Fresh Parsley (flat-leaf, finely chopped)
- 1 small White Onion (thinly sliced into half-moons)
- 1 tablespoon Sumac (for dusting over the onions)
- 4 loaves Lebanese Flatbread (Pita) (for serving)
👨🍳 Instructions
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1
Pat the lamb chops dry with paper towels to ensure the marinade adheres properly and to promote a better sear.
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2
In a large glass mixing bowl, whisk together the olive oil, lemon juice, crushed garlic, Lebanese Seven Spices, dried mint, cumin, paprika, salt, and black pepper.
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3
Add the lamb chops to the bowl and massage the marinade into each piece thoroughly, ensuring every nook and cranny is coated.
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4
Cover the bowl with plastic wrap or transfer to a gallon-sized zip-top bag; refrigerate for at least 4 hours, though overnight is ideal for the deepest flavor penetration.
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5
Remove the lamb from the refrigerator 30-45 minutes before cooking to bring them to room temperature; this ensures even cooking.
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6
Prepare your grill. If using charcoal (highly recommended), light the coals and wait until they are covered in a thin layer of grey ash. If using gas, preheat to medium-high heat (about 400°F/200°C).
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7
Clean and lightly oil the grill grates to prevent sticking.
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8
Place the lamb chops on the grill. For medium-rare, grill for 3-4 minutes on the first side without moving them to develop a deep brown crust.
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9
Flip the chops and grill for another 3 minutes. Use tongs to hold the chops upright on their fatty edges for 30 seconds to render and crisp the fat cap.
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10
Check the internal temperature with a meat thermometer: 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium.
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11
Transfer the grilled chops to a warm platter. Tent loosely with aluminum foil and let the meat rest for 5-7 minutes. This allows the juices to redistribute.
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12
While the meat rests, toss the sliced onions with the sumac and chopped parsley in a small bowl to create a 'Biwaz' salad.
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13
Briefly warm the pita bread on the grill for 30 seconds until soft and slightly charred.
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14
Arrange the chops on the platter over the warm pita (which will soak up the delicious juices) and top with the sumac-onion-parsley mixture.
💡 Chef's Tips
Always use fresh garlic rather than bottled for the marinade; the sulfurous bite is essential to the flavor profile. If you cannot find Lebanese Seven Spices, mix equal parts allspice and black pepper with a pinch of cinnamon and cloves. Avoid overcooking lamb ribs; they are best served medium-rare to medium to maintain their tenderness. Don't skip the resting period! Cutting into the lamb too early will cause all the flavorful juices to run out onto the plate. For an extra authentic touch, grill a few whole tomatoes and green chili peppers alongside the lamb.
🍽️ Serving Suggestions
Serve with a side of creamy Toum (Lebanese garlic sauce) for dipping. Pair with a crisp Fattoush salad to cut through the richness of the lamb. A side of vermicelli rice or golden fries makes this a complete, hearty meal. Serve with a glass of chilled Arak diluted with water and ice, or a robust red wine like a Lebanese Bekaa Valley blend. Include a side of Hummus topped with a drizzle of olive oil and a sprinkle of paprika.