Chef Rakka's Lamb Chops

with salad and rice


Main Course:

  • 1 rack of lamb cut up to individual chops
  • 1 small onion
  • 6 Campari tomatoes or 3 plum tomatoes cut half
  • 6 banana sweet peppers


  • 1 oz vinegar
  • 2 oz lemon juice
  • 2 oz olive oil
  • 1 tbs salt
  • 1/2 tbs black pepper
  • 2 cloves of garlic smashed
  • 2oz pomegranate reduction (optional) or 2oz of balsamic vinegar

For the salad:

  • Organic greens
  • Garnish
  • Chopped parsley
  • Pickled onion
  • Labneh cheese or goat cheese



  • Start with the veggies on hot griddle; when done put them aside.
  • Place the lamb chops on the griddle for 2 minutes on each side.
  • While the lamb is grilling, mix the dressing sauce:
    • In a bowl, mix vinegar lemon juice, garlic, salt, pepper, and olive oil and set aside.
  • In a hot skillet, put 2 oz of olive oil and place the lamb chops and the veggies and cook for 2 minutes, pour 1/2 of the dressing sauce on the skillet and remove from heat. Cover for 3 minutes.


  • Add dressing sauce to the salad mix and toss it. Garnish with pickled onions, parsley, and labneh cheese 


  • Place the salad on plate
  • Place rice, or any other starch, then place the veggies on top of it.
  • Place the lamb chops on plate
  • Drizzle the pomegranate reduction on the lamb and veggies

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