Ingredients:
1 kg tiny lamb chops
50 mls of onion juice
1 heaped tsp of minced garlic
Juice of 2 lemons
1 ripe large tomato (grated, skin discarded)
1 tsp herbes de Provençe
2 tbsp olive oil
Salt + pepper
Method:
Mix well all ingredients in a large rectangular non reactive container; (glass, ceramic or pottery). Place the chops immersed in the mixture. Cover and refrigerate for overnight. Remove upon the next day. Heat a wide heavy based skillet. Add the chops as illustrated; in one layer over high heat; after gently removing the marinade from each chop; reserving it aside. With the skillet very hot; add the chops, without greasing pan; the marinade has enough oil. When chops change colour and need to be turned to the other side; gently turn them until seared on both sides. At a certain noticeable point; the chops would need to cook in some liquid. Add a small amount of hot water to the marinade, mix well with a fork, add to chops and cover, allowing it to cook. Repeat process if necessary until cooked to your desire. Serve with mashed potato aside, or a potato salad, or buttered pasta and grated Parmesan.
* A version of this article appears in print in the 19 February, 2026 edition of Al-Ahram Weekly
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