Georgian food is delicious. In fact, I probably eat authentic Georgian food a few times a month. Other than signature dishes like Khatchapuri and Khinkhali, Georgian’s make delicious meat. Specifically, lamb. This recipe for Georgian grilled lamb chops is super easy, and really only needs three ingredients.
Of course if you’ve seen my other Georgian recipes like a traditional CHAKHOKHBILI (ჩახოხბილი) | GEORGIAN CHICKEN STEW, you’ll know the food is full of flavors. And the easiest way to achieve authentic Georgian flavor – a pack of Khmeli Suneli.
What Is Khmeli Suneli?
Khemli Suneli could easily be considered Georgia’s national spice mix. According to Darra Goldstein in the book: The Georgian feast: the vibrant culture and savory food of the Republic of Georgia Khmeli Suneli typically contains ground coriander seed, celery seed, dried basil, dill, parsley, blue fenugreek, summer savory, bay leaf, mint and marigold. While this sounds like a bit of hard to find ingredients, you can easily pick up a packet at your local Eastern European market (or online).
Slice your rack of lamb into chops and pat dry with a paper towel. Lightly salt the meat and let sit for 10-15 minutes. This pulls some moisture off the edges allowing for a better sear. Next generously sprinkle Khmeli Suneli seasoning over both sides.
Searing The Lamb Chops
In a pan on medium high heat add a bit of oil. I use olive oil, but you can use whatever you prefer. Once hot add the chops and cook for about 2 minutes per side. If you prefer your lamb a bit more rare you can of course lower the cook time. If your rack had the fat cap attached, make sure to turn the chops on their side to render some of the fat before removing from the pan.
I served mine with a simple mushroom risotto, but if you wanted to be a bit more authentic you could make plov, or pilaf, a popular rice dish.
Note: I know I said these are grilled lamb chops, and then I seared them, but you can cook them on a grill or grill-pan just as well.
Georgian Grilled Lamb Chops
- 1 Rack of Lamb 8 chops
- 2 tbsp Khmeli Suneli more or less if needed
- 1 pinch Salt to taste
- Olive Oil or other cooking oil for searing (not necessary if grilling)
- Cut your rack of lamb into chops and sprinkle all sides of the chops with salt. Let rest for 15 minutes and then pat dry with a paper towel.
- Sprinkle Khmeli Suneli seasoning on both sides of all the chops.
- In a pan on medium high heat add a bit of olive oil (or other preferred oil). When hot add the chops and sear for 2 minutes per side for medium. Less for more rare, and more for more well done. Enjoy