Charcoal-Grilled Herb-Marinated Lamb Chops with Buttery Bulgur Pilaf

Tender, herb-marinated lamb chops grilled over charcoal to juicy medium-rare perfection, served with buttery tomato bulgur pilaf! This Turkish classic brings the rich flavors of wild thyme, garlic, and onion juice to succulent French-trimmed cutlets, finished with a brush of melted butter and a sprinkle of sea salt.

The charred exterior gives way to a pink, juicy center, while the tomato-bulgur pilaf is the perfect earthy companion. Grab a chop by the bone and enjoy tender perfection in every bite.

This recipe captures the essence of Turkish kuzu pirzola: lamb chops marinated in a vibrant blend of olive oil, grated onion juice, garlic, wild thyme, and pul biber, then grilled over charcoal until charred on the outside and succulent pink inside.

The marinade is simple but deeply flavorful, and the 2-hour rest in the fridge allows the herbs to penetrate the meat. Served over a buttery tomato bulgur pilaf with charred sivri peppers, this dish is a complete and satisfying meal that feels both rustic and elegant. Whether for a weekend barbecue or a special dinner, these lamb chops are sure to impress.

Ingredients

Why this recipe works

The marinade works because it combines fat (olive oil) to carry flavor, acid (onion juice) to tenderize, and aromatics (garlic, thyme, red pepper flakes) to build depth.

The grated onion juice is especially effective: it contains enzymes that help break down muscle fibers, making the chops more tender. Marinating for two hours—or longer—allows these flavors to meld without overpowering the natural taste of the lamb.

Grilling over charcoal at high heat creates a flavorful crust through the Maillard reaction, while the interior stays juicy and pink. The key is to sear quickly, about 3 minutes per side, and then let the chops rest.

Resting allows the juices to redistribute, ensuring every bite is moist. Brushing with melted butter during rest adds richness and a glossy finish, while coarse sea salt flakes provide a satisfying crunch and burst of salinity.

Notes and substitutions

French-trimmed lamb cutlets are the star here: they are neatly trimmed with the bone exposed, making them perfect for picking up by the bone. If you can’t find them, ask your butcher to french a rack of lamb and cut it into chops. Wild thyme (kekik) is traditional, but regular dried thyme works well. Pul biber adds a mild heat; adjust the amount to your preference.

For the bulgur pilaf, use coarse bulgur, which holds its texture better than fine. The tomatoes should be ripe and juicy; if they are not, add a splash of water or broth. Sivri peppers are long, mild green peppers common in Turkish cooking; if unavailable, use Italian frying peppers or a small bell pepper. The butter in the pilaf is essential for richness, so don’t skimp.

• wild thyme: Use 1 tsp dried thyme or 1 tbsp fresh thyme leaves if wild thyme is unavailable.
• sivri peppers: Substitute with 4 long green Italian frying peppers or 2 small bell peppers, quartered.
• coarse bulgur: If you only have fine bulgur, reduce the cooking liquid and time accordingly, or use cracked wheat.
• lamb cutlets: Substitute with 4 lamb loin chops or 1.5 lb lamb rib rack, frenched and cut into chops.

Equipment

• Charcoal grill
• Mixing bowl
• Box grater
• Small saucepan
• Tongs
• Basting brush
• Cutting board
• Chef's knife