ChefXi OfficialSucculent lamb loin chops rubbed with a smoky Aleppo pepper blend, grilled to perfection, and served over a vibrant, charred vegetable and herb salad.
In a small bowl, whisk together the olive oil, Aleppo pepper, smoked paprika, oregano, cumin, salt, and black pepper to create a paste.
Aleppo pepper provides a mild, fruity heat that is central to the flavor profile.
Rub the spice paste evenly over all sides of the lamb loin chops. Let them sit at room temperature while you prepare the grill.
Tempering the meat ensures even cooking.
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates.
Place the bell pepper halves and onion rounds directly on the grill. Cook until charred and softened, about 4-5 minutes per side. Remove from heat, let cool slightly, then chop into bite-sized pieces.
The char adds a soulful depth to the fresh salad.
Place the lamb chops on the grill. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Remove and let rest.
In a large bowl, combine the charred peppers and onions with the diced cucumber, cherry tomatoes, parsley, mint, and lemon juice. Toss gently to combine.
Plate the charred salad, top with the rested lamb chops, and garnish with crumbled feta cheese. Serve immediately.
The key to this dish is the contrast between the deeply smoky, spice-crusted lamb and the bright, herbaceous crunch of the salad. For the best flavor, let the lamb rest for at least 10 minutes after grilling to allow the juices to redistribute. If you can't find Fresno chilies, a red jalapeño works beautifully. Respect the lineage of the spice, but let the grill write the new chapter.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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