Lamb is a staple in the home of every Israelite, especially those of us who try to observe YAHUAH’s High Holy Days.
It admittedly took me three years to really perfect the lamb chop. But because I knew I would be making it at least twice a year every year for the rest of my life, I decided to take on the challenge.
What I found was that lamb is the most decadent meat ever and in my experience, the most simple. Yah knew what He was doing when he created it. It’s so tender and pairs well with bitter herbs and garden fruits like cucumbers and tomatoes.
The secret to a powerful and memorable lamb chop is a nice char, though. Getting a char before you cook helps to seal in the moisture to keep it juicy and tender, adds a smoky flavor to contrast with the often sweet profile of lamb, and brings an element of texture and crunch. My mouth waters just thinking about it!
This recipe works perfect for Passover, too, since the bitter herbs are incorporated in the seasoning (using whole herb and seeds, not ground or powder). We serve ours with unleavened bread, arugula, and tomatoes but you can totally skip the tomatoes.
I hope you enjoy this recipe and that it brings your family together the way it has united mine, from my Israelite table to yours!
- Coat your lamb chops, garlic, and tomatoes in the oil, then rub with Kosher salt. Make sure you lay the lamb chops flat, trying not to overlap them.
- Sprinkle your herbs evenly, do not rub them in or stir. Marinate overnight or for at least 4 hours.
Drizzle the left over oil and seasonings over your arugula or salad as the perfect savory dressing!