Kabab Torsh Lamb Chops in the Charlie Oven
Kabab Torsh is a bold Persian dish, where lamb is marinated with walnuts and pomegranate for a deep, sharp, slightly sweet flavour that comes alive over charcoal. Cooked in the Charlie, it takes on a rich char while staying tender inside. This recipe is from our masterclass with Chef Leyli Homayoonfar.
Ingredients
Serves 4
- 8 lamb chops
- 4 tbsp walnuts, finely ground
- 2 tbsp pomegranate molasses
- A small handful of soft herbs, finely chopped
- 3 cloves garlic, crushed
- 2 tbsp oil
- Salt and black pepper
Charlie Oven setup
Use good quality lump charcoal, ideally Stag Charcoal. Build a fire using roughly one football sized pile of charcoal placed directly on the fire grates. No need to wait for it to burn down to embers.
Bring the Charlie Oven up to around 200 to 250°C which is 390 to 480°F.
Fit the Argentine grill rack just above the fire. This helps catch the fat and control flare ups so you get clean heat and better flavour.
Method
- Pat the lamb chops dry with kitchen paper.
- In a bowl, mix the ground walnuts, pomegranate molasses, herbs, garlic, oil, salt and pepper.
- Rub the marinade all over the lamb chops so they are well coated.
- Cover and leave to marinate in the fridge for 2 to 4 hours.
- Place the chops onto the Argentine grill rack just above the fire.
- Cook for 2 to 3 minutes on each side to build a good char.
- Once nicely coloured on the outside, move the chops further up in the oven to finish cooking more gently. Cook for another 3 to 5 minutes depending on thickness.
- You are looking for a rich char on the outside and an internal temperature of around 55 to 60°C which is 130 to 140°F for medium.
- If cooking for a crowd, cook in batches to avoid overcrowding the grill and losing heat.
- Once cooked, take the lamb out to rest for a few minutes so the juices settle before serving.
Why cook this in Charlie
The Charlie gives you the excitement of cooking over fire with the control of a charcoal oven. The Argentine grill rack catches the fat and helps stop flare ups, while still letting the lamb take on that deep charcoal flavour. Once the outside is charred, moving the chops higher up in the oven lets them finish more gently without burning.
What to serve with it
Serve with flatbreads and a simple herb salad.
If you enjoyed this, try our Joojeh Kebab or fire roasted aubergine on the website.
Give it a go and share how it turns out. This is one that always gets people talking.