From the grill & main dishes · The home kitchen
Lamb Chops
Lemon and garlic balance the richness of lamb chops, with a little rosemary adding a savory accent. This recipe keeps the marinade simple and serves the chops with plain rice. Careful temperature checks matter more than a rigid cooking time because rib and loin chops can vary substantially in thickness. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Lamb Chops recipe
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Rest / chill
- 60 min
- Total
- 95 min
Ingredients
- 8 lamb rib or loin chops, about 900 g total
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 garlic cloves, grated
- 1 tsp chopped rosemary
- 1 tsp fine salt
- 1/2 tsp black pepper
- 180 g long-grain rice, rinsed
- 360 ml water
- 1 tbsp butter
- 1/4 tsp fine salt for rice
Method
Combine oil, lemon juice, garlic, rosemary, salt and pepper. Rub over the lamb chops, cover and refrigerate for 1 hour.
Bring rice, water, butter and rice salt to a boil. Cover, reduce to low and cook for 15 minutes. Turn off heat and let stand covered for 10 minutes.
Heat an oiled grill or heavy skillet over medium-high heat. Lift chops from marinade and let excess drip off. Discard leftover marinade.
Cook chops for about 4–7 minutes per side, depending on thickness, until the thickest part away from bone reaches at least 145°F/63°C. Rest on a clean platter for 3 minutes.
Fluff rice and serve two chops per person, spooning resting juices over the rice.
Make it your own.
- Chops of similar thickness finish more evenly.
- Keep the thermometer probe away from bone.
- Reduce heat if garlic darkens before the center is cooked.