Ingredients with Measurements:
- 8 lamb chops
- 1 cup şalgam juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a large resealable plastic bag, combine the şalgam juice, olive oil, garlic, oregano, salt, and black pepper.
2. Add the lamb chops to the bag and seal it, making sure the chops are coated with the marinade.
3. Refrigerate the bag for at least 2 hours, or overnight if possible.
4. Preheat the grill or grill pan to medium-high heat.
5. Remove the lamb chops from the marinade and discard the remaining marinade.
6. Grill the lamb chops for 3-4 minutes per side, or until they reach your desired level of doneness.
7. Let the lamb chops rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 6-8 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 365
Fat per serving: 25g
Protein per serving: 31g
Carbohydrates per serving: 2g
Fiber per serving: 0g
Sugar per serving: 1g
Sodium per serving: 335mg
Substitutions for ingredients:
- If şalgam juice is not available, you can use pomegranate juice or red wine vinegar instead.
- You can use any type of oil instead of olive oil.
- Fresh oregano can be used instead of dried oregano.
Variations:
- You can use chicken or beef instead of lamb chops.
- Add some chopped fresh herbs, such as parsley or mint, to the marinade for extra flavor.
- You can add some chopped onions or peppers to the marinade for a different flavor profile.
Tips and tricks:
- Make sure to let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute.
- If using a grill pan, make sure to oil it before cooking to prevent sticking.
- You can also broil the lamb chops in the oven if a grill or grill pan is not available.
Storage instructions:
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the lamb chops, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lamb chops on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, and sliced onions or peppers make great garnishes for this dish.
Pairings:
This dish pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
Roasted potatoes, couscous, or rice pilaf make great side dishes for this recipe.
Troubleshooting advice:
If the lamb chops are sticking to the grill or grill pan, make sure to oil it before cooking. If the lamb chops are overcooking, reduce the heat or cook them for less time.
Food safety advice:
Make sure to marinate the lamb chops in the refrigerator to prevent bacterial growth. Cook the lamb chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Şalgam is a traditional Turkish drink made from fermented black carrots and turnips. It is often used as a marinade for meat dishes in Turkish cuisine.
Flavor profiles:
The şalgam marinade adds a tangy and slightly sweet flavor to the lamb chops, while the garlic and oregano add savory notes.
Serving suggestions:
Serve the lamb chops with a side of roasted potatoes and a simple green salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish