🍖 Lebanese lamb chops
Lebanese lamb chops, known as rayash ghanam, are marinated in garlic, lemon juice, olive oil and seven spice, then grilled over charcoal. The warm, aromatic spice blend of allspice, cinnamon and pepper meets the smoky char of the grill, while the meat stays juicy and tender. They are a highlight of a Lebanese mixed grill, served with garlic sauce, salad and grilled tomatoes.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 kg lamb chops
- 4 garlic cloves, crushed
- Juice of 2 lemons
- 3 tbsp olive oil
- 2 tsp seven spice (baharat)
- Salt
- Grilled tomatoes, onions and parsley to serve
Method
- Mix the garlic, lemon juice, olive oil, seven spice and salt.
- Coat the chops and marinate for 1–2 hours in the fridge.
- Light a charcoal grill or heat a griddle pan until very hot.
- Grill the chops for 3–4 minutes per side until charred outside and pink inside.
- Serve hot with grilled tomatoes, onions and parsley.
How to make it lighter
- Trim the outer fat before marinating.
- Use 1 tbsp of oil in the marinade — lemon and garlic carry the flavour.
- Fill the plate with grilled vegetables and parsley salad rather than rice.
History
Charcoal-grilled meats are central to Lebanese and wider Levantine restaurant culture, and lamb chops seasoned with seven spice (sabaa baharat) are a classic of the Lebanese mashawi grill platter.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Lebanese lamb chops and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →