Persian Style Lamb Chops (Lamb Shashlik)

RawSpiceBar’s Advieh
1 cup yogurt
1 medium onion, cut in large chunks
4 cloves garlic, whole clove
1 lemon, juice & zest
Salt, to taste

6 lamb chops (I used lamb loin chops)
1 tbsp. olive oil


  1. Marinade the lamb: Combine the yogurt, onions, garlic, lemon juice, Advieh and salt in your food processor and blend
  2. Place the lamb chops in a large ziploc bag or tupperware container.
  3. Pour the marinade on the lamb chops and fully coat.
  4. Marinade in the fridge for at least 1-2 hours.
  5. Preheat oven to 400 F.
  6. Remove lamb chops from fridge and let it come back to room temperature while you are waiting for the oven to preheat.
  7. Heat the olive oil in a large skillet over medium-high heat.  
  8. Drain and transfer the lamb to the skillet. Discard the rest of the marinade.
  9. Sear the lamb, cooking for 3 minutes on each side.
  10. Transfer the lamb onto a lined baking tray.
  11. Roast for 10 minutes (for medium-rare) or cook to your preference. Flip halfway through.

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