Serves 2 - 3
If you’re looking for a comforting, flavour-packed dinner that feels special but requires minimal effort, this oven-baked lamb chops recipe is the answer. Marinated in our rich Lamb Shish Marinade, the chops are roasted low and slow until tender, with sweet red onions caramelising around the edges. We love using mutton chops for this dish – not only are they perfect for slow cooking with a deeper, more robust flavour, but they’re also a more environmentally friendly choice. Serve with fluffy Turkish rice, cooling Greek yoghurt, and a vibrant herby salad for a wholesome Turkish-inspired feast.
Ingredients
For the chops:
- 6 lamb or mutton chops
- 3 tsp Lamb Shish Marinade
- 2 red onions, quartered
To serve:
- Turkish rice
- 2 tbsp thick Greek yoghurt
For the herby salad:
- 1 tomato, chopped
- ½ cucumber, chopped
- ½ red onion, thinly sliced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh coriander, chopped
- 5 mint leaves, finely sliced
- 1 gherkin, diced
- 3 tbsp Turkish Salad Dressing
Cooking Instructions
- Place the lamb or mutton chops in a large bowl and marinate in the Lamb Shish Marinade. Make sure to rub the marinade into the chops.
- Preheat your oven to 180°C (fan). Place the chops in a large roasting dish, scatter the quartered onions around, and cover the dish with foil.
- Roast in the oven for 1 hour, turning the chops halfway through to ensure even cooking. The meat should be tender and the onions caramelised. Remove the foil for the last 15mins.
- While the lamb is roasting, prepare the salad. Combine the tomato, cucumber, red onion, parsley, coriander, mint, gherkin, and Turkish Salad Dressing in a bowl. Mix well and set aside.
- Plate the chops with fluffy Turkish rice, a big spoonful of thick Greek yoghurt, and the fresh herby salad on the side.
Afiyet Olsun - Enjoy!
