📝 About This Recipe
Riyash is the crown jewel of the Middle Eastern grill, featuring succulent lamb chops marinated in a fragrant blend of warm spices and tangy aromatics. This recipe elevates the traditional preparation with a touch of pomegranate molasses and a whisper of Aleppo pepper, ensuring a perfect balance of smoky, sweet, and savory notes. Whether charred over natural charcoal or seared in a heavy cast-iron skillet, these chops promise a melt-in-your-mouth experience that captures the essence of Levantine hospitality.
🥗 Ingredients
The Lamb
- 8-12 pieces Lamb Chops (frenched rib chops, about 1-inch thick)
The Signature Marinade
- 6 cloves Garlic (turned into a paste with a pinch of salt)
- 1/4 cup Greek Yogurt (full fat, helps tenderize the meat)
- 3 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Pomegranate Molasses (for a deep, tangy sweetness)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Tomato Paste (for color and umami)
Spice Blend
- 1 tablespoon Lebanese Seven Spice (Baharat) (mix of allspice, pepper, cinnamon, cloves, fenugreek, nutmeg, ginger)
- 1 teaspoon Aleppo Pepper (or mild chili flakes)
- 1 teaspoon Dried Oregano (preferably wild za'atar leaves)
- 1/2 teaspoon Cumin (ground)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish & Serving
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- 2 tablespoons Pomegranate Seeds (for a pop of color)
- 1/2 small Red Onion (thinly sliced and tossed with sumac)
👨🍳 Instructions
-
1
Pat the lamb chops dry with paper towels. This is crucial for ensuring the marinade sticks and the meat sears properly rather than steaming.
-
2
In a large glass bowl, whisk together the yogurt, olive oil, pomegranate molasses, lemon juice, tomato paste, and crushed garlic paste until smooth.
-
3
Add the Seven Spice, Aleppo pepper, oregano, cumin, salt, and black pepper to the wet mixture. Stir well to create a thick, fragrant marinade.
-
4
Place the lamb chops into the bowl and massage the marinade into every crevice of the meat. Ensure each chop is thoroughly coated.
-
5
Cover the bowl with plastic wrap or transfer to a gallon-sized freezer bag. Refrigerate for at least 4 hours, though overnight (up to 24 hours) yields the most tender results.
-
6
Remove the lamb from the refrigerator 30-45 minutes before cooking to take the chill off. This ensures even cooking through to the center.
-
7
Preheat your grill to medium-high heat. If using charcoal, wait until the coals are covered in a light grey ash. If using a stovetop, heat a cast-iron grill pan until it just begins to smoke.
-
8
Lightly oil the grill grates. Place the lamb chops down, leaving space between them to avoid overcrowding.
-
9
Grill the chops for 3-4 minutes on the first side without moving them, allowing a deep, caramelized crust to form.
-
10
Flip the chops and grill for another 3-4 minutes. For medium-rare, aim for an internal temperature of 135°F (57°C). For medium, aim for 145°F (63°C).
-
11
Using tongs, stand the chops up on their fat caps for 30-60 seconds to render and crisp the edge fat.
-
12
Transfer the cooked chops to a warm platter. Tent loosely with foil and let them rest for 5-8 minutes. This allows the juices to redistribute.
-
13
While resting, toss the sliced red onions with a teaspoon of sumac and the chopped parsley.
-
14
Arrange the chops on a bed of yellow rice or flatbread, garnish generously with the sumac-onions and pomegranate seeds, and serve immediately.
💡 Chef's Tips
Always use room-temperature meat; cold lamb will seize on the grill and become tough. If you don't have Lebanese Seven Spice, mix equal parts ground allspice and black pepper with a pinch of cinnamon and cloves. Avoid moving the chops too much once they hit the heat; the 'crust' is where all the flavor lives. Use a meat thermometer to prevent overcooking, as lamb can go from juicy to dry very quickly. For an authentic smoky flavor, add a small piece of natural lump charcoal to the grill even if using gas.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy Hummus or Baba Ganoush for dipping. A side of Vermicelli Rice (Riz bi Sha’iriyah) is the traditional starch of choice. Pair with a crisp Fattoush salad to cut through the richness of the lamb. Offer a side of Toum (fluffy garlic sauce) for those who love an extra punch of flavor. Serve with hot, charred pita bread to wrap around the tender meat.