Quzu Qabirgasi

Who doesn’t love a lamb chops? Everybody loves their tender, juicy meat. There are many recipes in Azerbaijani cuisine with a lamb chops. Grilling on barbeque is one of the best ways to cook this meat. Another popular and easy ways of cooking lamb chops is roasting in the oven, stewing, pan-frying.
This version of preparing Lamb Chops is simple enough for anybody to make.

2 pounds of rack of Lamb (8 ribs on it)
1 large onion
1 teaspoon  salt
¼  teaspoon pepper
2 tablespoon of melted butter or oil

When cooking lamb chops, the most important part is to marinade them. The lamb tastes so good on its own, so the seasoning should just compliment the lamb.
Here is the simple marinade for lamb chops. Slice the onion, put it in a bowl and add ½ teaspoon of salt. Massage the salt into the onion and squeeze it with your hand until the onion gets soft and a little juice will come out. Rub the lamb all over with salt, pepper and coat entire lamb chops with onion. Put it in a plastic bag. Seal the bag well, to prevent any leakage. You can place it in a container so that if the bag leaks, the container catches it. Marinade lamb overnight in refrigerator.
Remove lamb rack from refrigerator to 1-2 hours before you cook it, so that it comes to room temperature (If the meat is not at room temperature it won’t be cooked evenly).
Preheat the oven to 400F (200C), arrange the oven rack in the middle of the oven.  Remove the onion from the lamb and spread butter or oil around so that it coats the lamb all over. Place the rack of lamb bone side down (meat side up) on the roasting pan and roast it until it cooked.
Remove the roasting pan from the oven and let the lamb rest for 5-10 minutes before cutting, to allow juices to settle.
Cut the lamb rack into pieces between the rib bones. Serve 2-3 chops per person with a side dish of your choice.

Bon Appétit! Enjoy!

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