Ingredients
- 12 to 16 lamb chops (depending on size)
- 2 tablespoon salt
- 5 cloves garlic, minced
- 1 1/2 lemons, juiced
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 2 tablespoons Lebanese "7 spices"
- 1 1/2 cups water
Directions
Preheat oven to 550 degrees F.
Place lamb chops in a 9 by 12-inch glass baking dish. Combine 1 tablespoon of salt, garlic and lemon juice. Pour over lamb chops. Combine 1 tablespoon of salt, pepper, paprika and "7 spices" to form a rub. Rub both sides of the lamb chops with this mixture.
Place chops back into the baking dish and add 1 1/2 cups of water gently on the side of the dish so as to keep the spices on the lamb chops.
Cover the dish with foil and seal well. This will ensure the chops stay juicy. Place in the oven at 550 degrees for 30 minutes. Then lower temperature to 400 degrees and bake for 1 1/2 hours.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By judiyokum
Ridgeland, MS
on February 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this today using only 4 lamb chops, so I modified the proportions of the rub. However, it was absolutely delicious ... my husband and I loved it and I will definitely cook it again ... soon!
By eromney
Miami Florida
on January 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
simply put, these are intoxicatingly delicious. i have made these countless times for different people with the same results. the meat falls right off the bone and the extra cook time removes the gaminess. i adjust the proportions to include less salt mixing sea salt and kosher salt and reduce amount of black pepper, increasing the seven spice by a tablespoon. Tip: make sure to rub the chops well, including the bones!
By desiree.harrell...
melvindale, MI
on November 06, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
i tried this recipe because i was tired of the lamb chops coming out stiff, well this is one of the best ways to make it. it was so tender it was falling off the bone, my husband and five year old had two plates..it was great
Read all 6 reviews