| Prep Time: 5 mins
| Cook Time: 10 mins
| Total Time: 15 mins
You may need: Dried Garlic Powder
Urfa Biber is a variety of dried chili used in Turkey that has become popular with in-the-know chefs around the world. With a deep burgundy color and a mild, yet complex flavor profile, Urfa Biber will elevate any dish by adding layers of flavor. Lamb is one of the more popular meats in the Mediterranean and Middle East. We love tender, slow-braised lamb shoulder or shank, but often don’t have time to make the larger cuts. Urfa Biber Honey Glazed Lamb Chops are the perfect answer for busy schedules as they cook in minutes on a stovetop skillet.
This recipe for lamb loin chops is simple to prepare and delivers a savory-sweet flavor you’d expect dining in an Istanbul bistro. Urfa Biber chilis are harvested and dried in the sun by day and covered to “sweat” at night, preserving their natural essential oils. These chilis convey subtle notes of chocolate, raisins, wine, salt, and tobacco along with a very mild heat. Try Urfa Biber in a range of dishes from savory (scrambled eggs, stews, any meats, quiche) to sweet (try it in brownies!).
1-1.5 lbs lamb loin chops (~4-6 chops)
Salt & pepper, to taste
4 tbsp olive oil
1 tbsp unsalted butter
3 cloves garlic, minced
1/4 cup honey
1/4 cup water
2 tbsp white vinegar
1/2 tsp Piquant Post Urfa Biber spice, divided
We prefer bone-in lamb chops but you can use the urfa biber honey glaze on other cuts of meat (try ham, pork chops or steak). Be sure to adjust the cooking time for different cuts.
This recipe is a tasty combination of savory & sweet. Depending on how sweet you want your meal to be you can drizzle more or less sauce over your lamb.
Double the urfa biber chilis to 1 teaspoon for a more complex flavor with medium-low heat profile.
Tip: depending on how thick you want your sauce to be you can simmer if for more or less time. The longer you simmer it, the thicker it will get.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
In a small bowl, whisk together 3 tablespoons olive oil, salt & pepper, 1/4 tsp Ufra Biber. Rub the lamb loin chops with this mixture on all sides.
In a large skillet, heat 1 tablespoon olive oil. Add the lamb chops and cook on Med-High for 3 minutes on each side. The lamb is done when it reaches an internal temperature of 145 degrees (medium-well).
While the lamb chops cook, make the honey glaze. In a small skillet, sauté the garlic in butter on Med until fragrant (about 1-2 mins). Then, add the honey, water, 1/4 tsp Urfa Biber and vinegar. Increase the heat to Med-High and cook until the sauce thickens (4 – 5 minutes), stirring frequently.
When the sauce reaches your desired thickness, drizzle over the lamb and serve with couscous and pita/hummus.
Urfa Biber chilis are a great condiment to sprinkle on everything from hummus to soups.
If you don’t eat lamb, try subbing in bone-in pork chops or even a steak. If you use boneless pork chops (especially thin ones) take care not to overcook, drying them out.
Make a hip eat-at-home brunch with our Menemen Turkish Scramble recipe.
Vegetarians, try this sheet-pan, portobello tacos recipe. Sub in 1 tbsp of urfa biber chilis + 1 tbsp fresh lime juice for the adobo sauce in the marinade.
Or, use Urfa Biber to elevate your next batch of brownies to master chef level!
Try Urfa Biber in a Turkish-style roasted eggplant dish.
Make a batch of Turkish chicken wings.
Are you a huge fan of egg salad sandwiches? Amp up your egg salad with Urfa Biber, of course!
Don’t forget to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!