Recipes

Middle Eastern-Style Lamb Chops

by StudioLink Recipe.
July 10, 2025
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Made by Mary

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These grilled lamb chops get their bold flavor from Aleppo pepper, onion, hot pepper paste, tomato paste, and tangy pomegranate molasses. Marinate them for at least two hours, or overnight for deeper flavor, then grill until beautifully browned with lightly charred edges.

2 hr+
Marinating
~12–14 min
Grilling · varies
Grill
Cooking method

Ingredients:

0.5x
1x
2x
4x
 
For the Lamb Chops
  •   2 racks lamb (cut into chops)
  •   2 tbsp olive oil
  •   2-3 tsp kosher salt
  •   1 tsp black pepper
  •   1 tsp Aleppo pepper
  •   1/2 onion (sliced into wings)
 
For the Rub Mixture
  •   1 tbsp olive oil
  •   2 tbsp hot pepper paste
  •   1 tbsp tomato paste
  •   1 tbsp pomegranate molasses
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Season the lamb. Place the lamb chops in a large bowl with the first portion of olive oil, kosher salt, black pepper, Aleppo pepper, and sliced onion. Toss until evenly coated.
  2. Mix the marinade. In a separate bowl, stir together the remaining olive oil, hot pepper paste, tomato paste, and pomegranate molasses until well combined.
  3. Coat and marinate. Rub the paste mixture evenly over each lamb chop. Cover and refrigerate for at least two hours or overnight.
  4. Prepare the grill. Remove the lamb from the refrigerator about 30 minutes before grilling. Preheat the barbecue to medium-high heat.
  5. Grill the chops. Lift the chops from the marinade, leaving loose onion pieces behind, and place them on the grill. Mary’s suggested cooking time is about six to seven minutes per side; adjust for the thickness of your chops and your preferred doneness, checking the center with a meat thermometer.
  6. Rest and serve. Transfer the cooked chops to a platter and let them rest briefly before serving.

Ingredient tip: Look for hot pepper paste and pomegranate molasses at Middle Eastern markets. Pepper paste is a concentrated ingredient and should not be replaced with the same quantity of thin hot sauce.

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