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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

Istanbul
Juicy lamb chops served with piles of sumac-dusted onions are a staple of
Istanbul restaurants.

serves 4

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects » © 2021 Rebecca Seal / Hardie Grant Books · Reproduced with permission. · Istanbul by Rebecca Seal (£25, Hardie Grant) photography: Steven Joyce
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  • Step 1

    
Mix all the marinade ingredients except the lamb together in a large bowl.
Add the lamb chops and coat in the marinade. Cover and leave in the fridge
overnight.

  • Step 2

    
When ready to cook, heat a frying pan until very hot. Add a teaspoon of
vegetable oil. Fry the lamb chops for 2 minutes on each side, or until done
to your liking: if you press the meat with your finger and it feels soft, it is
rare; if firm, then it is well done. Meanwhile, mix the onion with the sumac,
salt and parsley. Serve the hot chops with a little heap of onions.

Kısır

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