Reyash dani (Lamb chops) with a mint yogurt dip

There's a small tradition I started with my family recently. Every time I fly back to Cairo, we order lamb chops from the best in town (Kabab Shaker, hands up if you know it) the night before I go back to commemorate the trip. They 👏🏽 are 👏🏽 the 👏🏽 best 👏🏽 and one day I’ll find out that secret ingredient but in the meantime, here’s my version so dust off that bbq and give it a go.

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Recipe

Reyash dani (Lamb chops)

You’ll need:

• 1kg lamb chops

For the marinade:

• 2 tablespoons za'atar

• 2 cups full fat yogurt

• 4 garlic cloves, minced

• 1 small onion, minced

• 1/4 cup olive oil

• 1/4 cup white wine vinegar

• Juice of one whole lemon

• 1 teaspoon sumac

• 1 tsp salt

• 1 tsp freshly ground pepper

For the dip:

• 1/2 cup yogurt

• 2 garlic cloves, minced

• 1/2 teaspoon dried mint

• Salt to taste
  

Directions

1. Mix all the ingredients for the marinade in a medium bowl, add the chops to a large ziplock bag, pour the marinade over, give it a shake and refrigerate overnight or for at least 4 hours.

2. Heat a grill pan over high heat until it starts to smoke, add the chops and sear for about 2 minutes.

3. Flip the chops over and cook for another couple of minutes for medium-rare. If you’ve got a cooking thermometer it should read 65C.

4. In a small bowl, mix the ingredients for the dip with a small whisk or fork and serve on the side. Bel hana! 

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'Bel hana' is a shorter version of 'bel hana wel shefa' which roughly translates to 'with happiness and good health' and the Egyptian way of saying Bon Appetit.

Don't forget to use #EgyptianEpicurean and tag me in your creations on Instagram!