Garlic Gorom Moshla

Lamb Chops

Ingredients:

  • 1 rack of lamb, trimmed and cut into single chops

  • 1 tbsp toum*

  • 2 tbsp avocado oil or other high smoke-point oil (for cooking)

  • 2 tsp Gorom Moshla

  • Salt, to taste

*If you can’t find toum, substitute with 1 tsp garlic powder + 2 tbsp avocado oil.

What is Toum?

Toum (toom) is a traditional Lebanese garlic sauce made by emulsifying raw garlic with oil, lemon juice, and salt. Its bold, garlicky flavor and naturally oily base make it perfect for marinades—adding depth without needing to chop or grate large amounts of garlic.

Instructions:

  1. Prepare the Lamb:

    • Trim the rack of lamb and slice it into single chops.

    • In a medium bowl, combine the lamb chops, toum, Gorom Moshla, and salt. Using your hand, rub the marinade mix onto each of the chops, making sure they are fully covered.

    • The mixture will be more of a dry coating than a wet marinade; the toom already contains enough oil to bind the spices.

  2. Marinate:

    • Cover and refrigerate overnight for the best flavour.

    • About 1 hour before cooking, remove the lamb chops from the fridge and let them come to room temperature.

  3. Pan-Roast:

    • Heat a cast-iron skillet over medium heat and add 2 tbsp avocado oil.

    • Once the oil is hot, carefully lay the lamb chops in the pan away from you.

    • Sear for about 2 minutes per side.

    • If the chops have a fatty edge, use tongs to hold each chop fat-side down against the pan until the fat caramelises and develops a nice char.

  4. Serve:

    • Transfer the lamb chops to a platter and rest briefly.

    • Serve hot with rice or roasted vegetables.