Shawarma-spiced lamb chops with pickle salad from The Cook You Want to Be: Everyday Recipes to Impress (page 281) by Andy Baraghani

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toum; Fluffy (and crisp) flatbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for Greek yogurt.

  • caroline_sw7nbo on February 20, 2026

    Delicious!

  • JoanN on August 09, 2024

    This was terrific. All of it. Made a note to be sure to marinate the chops overnight. Bought the flatbread and didn't bother to make the toum. And don't have an outdoor grill. Still great.

  • Lepa on December 11, 2023

    Half of the family liked this and the other half really weren't into the lamb chops ("too chewy"). We cooked the chops to an internal temperature of 120 as instructed and that was really not enough. We threw them back on the grill and they were edible one they hit 140 or so but still not great- especially since the chops were so expensive. Not a repeat for us.

  • Patrickn on November 12, 2022

    Used the spiced yogurt marinade on a lamb shoulder roast - delicious!

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