Lamb chops are one of the most sought-after grills, because done right they come out tender and juicy with the smell of charcoal. If you are looking for lamb chops in Al Khobar, here is what separates a good chop from a dry one.
What are lamb chops?
Lamb chops are the ribs of the lamb, cut one rib at a time with their meat, from the loin and rack. There is little meat on each, but it is very tender, with a thin layer of fat that melts over the coals and gives the flavour.
What keeps lamb chops tender?
- Fresh meat: meat that was never frozen keeps more of its juice on the grill.
- The marinade: chops need no heavy marinade. Onion, oriental spices and salt are enough to bring out the meat itself.
- The right charcoal: well-lit embers without high flames, so the chop browns outside without drying inside.
- Never overcooked: chops cook fast, and overcooking is the main reason they turn dry.
- A minute's rest: after grilling, let them rest briefly so the juices settle.
Mistakes that spoil lamb chops
| Mistake | Result |
|---|---|
| Frozen meat thawed badly | Dry chops |
| High flames | Burnt outside, raw inside |
| Overcooking | A leathery texture |
| A heavy marinade | Spices hide the taste of the meat |
What they are eaten with
Lamb chops are usually served with potatoes or rice, beside tahini and salad. Egyptian cooking also has a well-loved dish pairing chops with vine leaves: tender chops and leaves soaked in their flavour.
Lamb chops at Rokn Warda
At Rokn Warda in Al Khobar our meat arrives fresh, never frozen, and our lamb chops are seasoned with oriental spices and grilled over charcoal. We also serve grape leaves with lamb chops: vine leaves with pomegranate molasses and tender lamb chops. Order from the menu for delivery in Al Khobar and Dammam, or have them hot in our dining room. For more on Egyptian grills, read Egyptian kebab and charcoal grills in Al Khobar.
