Slightly modified from the original recipe by Ayla Clulee at Cooking Gorgeous.
If you like tender lamb with light seasoning and hearty vegetables, this classic Turkish dish Oven Baked Lamb Chops, known as Firinda Kuzu Pirzola, is a great one to try.
In this Turkish oven baked lamb chops recipe, the meat
cooks with onions, peppers, tomatoes, and potatoes along with a light mix of
garlic, thyme, and chili. It is simple to prepare and gives you a complete one
pan meal. Enjoy!
Ingredients:
- 2 - 2.5 lbs lamb chops
- 1/2 tsp salt (to rub the lamb chops)
- 3 large tomatoes
- 1 green bell pepper - or your favorite color
- 3 medium potatoes
- 1 tbsp tomato paste
- 2 cloves garlic - smash minced
- 2 tbsp olive oil
- 1 tsp dried thyme or oregano
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp crushed Aleppo pepper
- few drops water
Preparation:
Pat the lamb chops dry with paper towels. Place them in a large bowl. Rub ½ teaspoon salt over all sides of the chops. Set aside for 20 to 30 minutes in the fridge.
In a large bowl, place olive oil, tomato paste mixed with a little water, garlic, thyme, chili flakes, 1 teaspoon salt, and pepper. Mix well and add the salted chops. Rub the marinade evenly over all sides of the chops.
Set them aside on a plate for another 20 to 30 minutes at
room temperature. This short rest lets the flavors soak into the meat. Keep the
rest of the marinade for vegetables.
Peel the potatoes and cut them into thick slices. Slice the tomatoes into thick rounds or cut them into wedges. Cut the bell pepper into bite size pieces. Rub the prepared vegetables with the rest of the marinade from the lamb chops.
Spread the potato wedges on the bottom of your oven dish.
Layer the peppers on top of the potatoes.
Place the seasoned lamb chops on top of the vegetables and
arrange the tomato wedges in between chops. Pour any leftover seasoning mixture
from the bowl over the top.
Spread everything evenly so the lamb cooks over the
vegetables. Preheat your oven to 355℉.
Cover the pan loosely with foil to keep the lamb juicy. Bake
for about an hour.
Remove the foil and continue baking another 15 to 20 minutes
until the potatoes are soft and the lamb reaches your preferred doneness. If
you use a meat thermometer, aim for around 140 ℉
for medium.
Remove the pan from the oven. Cover again loosely with foil and let the lamb rest for about 10 minutes. Serve the lamb chops with the roasted potatoes, peppers, and tomatoes, spooning over the pan juices for extra flavor.
Notes:
If you have time, sear the lamb chops in a pan for 2 to 3 minutes on each side before baking. This step adds a light crust and richer flavor, but the recipe still works beautifully without it.
Blessed be... and happy cooking!