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!
Ingredients
Instructions
- 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.
-
The best way to get a nice char (and create that 'Sweet-Smelling Savor' Yahuah loves) is to cook over an open fire. Don't worry about burning your lamb-- you won't. This is NOT the total cooking process, so do not leave your lamb over open fire until it's "done". This is just to make the outside crispy and add a smokey flavor. Crank your grill up nice and high; the flames should be over the iron. You want to go all in when you first start so that the lamb skin immediately begins to char. Drop your lamb chops directly on the grill. Char on each side for about 2 minutes, turning for an even char. I usually like the fat to melt, and for a firm layer of black to harden the edges. Feel free to add more fire while your lambs are going, but lower char time from 2 minutes to 1 and 1/2.
-
Once your chops are charred to your liking, take them off the grill, and add to your pan with the oil and tomatoes. Put the pan over the fire, and cook for another 5 minutes or until your meat is how you like it. At this point, your tomatoes should be softening or even popping, and your entire neighborhood should be looking out the window for that wonderful aroma!
-
Serve on a bed of bitter herbs (we like Arugula), with a side of unleavened bread and even your favorite rice! Add a side of hummus dip for a creamy offset to the bitterness and smoke!
Notes
Drizzle the left over oil and seasonings over your arugula or salad as the perfect savory dressing!