What temperature should Persian lamb chops reach?

For medium, take them to around 55 to 60°C (130 to 140°F) inside, with a rich char on the outside. Rest the lamb for a few minutes before serving so the juices settle.

How long do the lamb chops need to marinate?

Leave them in the walnut, pomegranate molasses and garlic marinade in the fridge for 2 to 4 hours. Pat the chops dry before coating them so the marinade clings and the outside chars well over the charcoal.

Why move the chops higher up in Charlie?

Starting just above the fire builds the char in 2 to 3 minutes a side. Moving them higher then lets them finish more gently for another 3 to 5 minutes, depending on thickness, without burning the outside.

Can I cook these lamb chops for a bigger group?

Yes. The marinade scales easily, but cook the chops in batches rather than crowding the Argentine grill rack. Overcrowding drops the heat and stops the lamb building a good char.

Outdoor Cooking & Charcoal Oven Recipes / Grill

Persian lamb chops with pomegranate and walnut marinade grilled over charcoal

Cooked in the Charlie Charcoal Oven

Persian BBQ Lamb Chops

Name: Persian BBQ Lamb Chops
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Persian
Ingredients: 8 lamb chops; 4 tbsp walnuts, finely ground; 2 tbsp pomegranate molasses; 10g Soft herbs, finely chopped; 3 cloves garlic, crushed; 2 tbsp oil; Salt and black pepper

Walnuts and pomegranate give Leyli Homayoonfar's kabab torsh its rich, sharp flavour. The marinated lamb chops cook close to the charcoal, catching at the edges while staying tender inside. Fresh herbs finish this Persian masterclass recipe. Plenty of flavour in a small chop.

Leyli HomayoonfarChef and founder, Bab Haus

Grill

Prep15 minutes plus marinating

Cook10 minutes plus resting

Serves4

DifficultyMedium

Oven temperature250°C (480°F)

RackArgentine grill rack just above the fire to char, then higher up the oven to finish

CharcoalAbout half a football of good quality lumpwood charcoal

Ingredients

8 lamb chops
4 tbsp walnuts, finely ground
2 tbsp pomegranate molasses
10g Soft herbs, finely chopped
3 cloves garlic, crushed
2 tbsp oil
Salt and black pepper

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£4,958.33Choose your oven, Charlie Charcoal Oven
Argentine Parrilla V Grill Rack£270.83
Charlie Oven Tongs 55cm£33.33

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 (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.

More recipes

The cook

Leyli Homayoonfar

Chef and founder, Bab Haus

Leyli Homayoonfar is the chef and founder of award winning Bab Haus. With a background in Michelin starred restaurants and as Head Chef for Jamie Oliver, her cooking brings together her Persian and Welsh roots with a love of Mexican food, BBQ and cooking over fire.

More recipes by Leyli Homayoonfar

Frequently asked questions

What temperature should Persian lamb chops reach?

For medium, take them to around 55 to 60°C (130 to 140°F) inside, with a rich char on the outside. Rest the lamb for a few minutes before serving so the juices settle.
How long do the lamb chops need to marinate?

Leave them in the walnut, pomegranate molasses and garlic marinade in the fridge for 2 to 4 hours. Pat the chops dry before coating them so the marinade clings and the outside chars well over the charcoal.
Why move the chops higher up in Charlie?

Starting just above the fire builds the char in 2 to 3 minutes a side. Moving them higher then lets them finish more gently for another 3 to 5 minutes, depending on thickness, without burning the outside.
Can I cook these lamb chops for a bigger group?

Yes. The marinade scales easily, but cook the chops in batches rather than crowding the Argentine grill rack. Overcrowding drops the heat and stops the lamb building a good char.