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5 from 1 vote

Baked Lamb Chops - Firinda Kuzu Pirzola

If you like tender lamb with light seasoning and hearty vegetables, this classic Turkish dish Oven Baked Lamb Chops, known as Firinda Kuzu Pirzola, is a great one to try.
Prep Time5 minutes
Cook Time1 hour 20 minutes
marinating time50 minutes
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Mediterranean, Turkish
Diet: Gluten Free, Low Lactose
Servings: 4 people
Calories: 652kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 large baking tray

Ingredients

  • 2 ⅕ lbs lamb chops (1 kilo)
  • ½ teaspoon salt (to rub the lamb chops)
  • 3 large tomatoes
  • 3 Turkish chillies or 1 green bell pepper
  • 3 medium potatoes
  • 1 tablespoon tomato paste
  • 2 cloves garlic (turned into a paste)
  • 2 tablespoon olive oil
  • 1 teaspoon dried thyme or oregano
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon flaked chilli (pul biber)
  • few drops water
US Customary - Metric

Instructions

  • Pat the lamb chops dry with paper towels. Place them in a large bowl.
  • Rub ½ teaspoon salt over all sides of the chops. Set aside for 20 to 30 minutes in the fridge.
  • In a large bowl, place olive oil, tomato paste mixed with a little water, garlic, thyme, chili flakes, 1 teaspoon salt, and pepper.
  • Mix well and add the salted chops.
  • Rub the marinade evenly over all sides of the chops.
  • Set them aside on a plate for another 20 to 30 minutes at room temperature. This short rest lets the flavors soak into the meat. Keep the rest of the marinade for vegetables.
  • Peel the potatoes and cut them into thick slices. Slice the tomatoes into thick rounds or cut them into wedges. Halve or slice the Turkish peppers.
  • Rub the prepared vegetables with the rest of the marinade from the lamb chops.
  • Spread the potato wedges on the bottom of your oven dish. Layer the peppers on top of the potatoes.
  • Place the seasoned lamb chops on top of the vegetables and arrange the tomato wedges in between chops. Pour any leftover seasoning mixture from the bowl over the top.
  • Spread everything evenly so the lamb cooks over the vegetables. Preheat your oven to 180 ℃ - 356 ℉.
  • Cover the pan loosely with foil to keep the lamb juicy. Bake for about an hour.
  • Remove the foil and continue baking another 15 to 20 minutes until the potatoes are soft and the lamb reaches your preferred doneness. If you use a meat thermometer, aim for around 60 ℃ - 140 ℉ for medium.
  • Remove the pan from the oven. Cover again loosely with foil and let the lamb rest for about 10 minutes.
  • Serve the lamb chops with the roasted potatoes, peppers, and tomatoes, spooning over the pan juices for extra flavor.

Notes

  • If you have time, sear the lamb chops in a pan for 2 to 3 minutes on each side before baking. This step adds a light crust and richer flavor, but the recipe still works beautifully without it.
  • Don't skip covering the lamb with foil at the start, which may dry out the lamb.
  • Overcrowding the pan with too many vegetables will make it harder for them to roast evenly.
  • Let the lamb chops rest for 10 minutes before serving to help keep the meat juicy.

Nutrition

Calories: 652kcal | Carbohydrates: 39g | Protein: 67g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 189mg | Sodium: 1074mg | Potassium: 1995mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1617IU | Vitamin C: 123mg | Calcium: 82mg | Iron: 8mg