Baked Lamb Chops - Firinda Kuzu Pirzola
Baked Lamb Chops, known as Firinda Kuzu Pirzola, is a Turkish one pan dish of marinated lamb chops baked over potatoes, peppers, tomatoes, and onions until tender and juicy.
Servings: 4 people
Calories: 652kcal
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
Instructions
Marinate the Lamb
- 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.
Prepare the Vegetables and Build the Dish
- 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 ℉.
Bake and Serve
- 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, or the meat may dry out.
- 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.
- Take the lamb out a few degrees early. It keeps cooking as it rests.
- Make ahead: Season the lamb and cut the vegetables a few hours in advance, and keep them covered in the fridge.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
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