I’m always on the lookout for good grilling recipes, and this one is unique. Its’ lamb chops Tunisian style. Honestly, I did not know that grilling is popular in Tunisian culture; and this dish is a departure from the usual burgers and hot dogs. The only difference I see in this recipe is that it uses grated lemon rind and lemon juice. That gives the recipe a pleasant tang and elevates the lowly lamb chops to a whole other level. So, set up the grill, whether charcoal or gas, and go at it. This dish is a change from the norm, and you won’t be disappointed.



4 large lamb chops, or 6-8 small chops, about 1-inch thick
Salt and ground back pepper to taste
1½ to 2 tablespoons olive oil
1 teaspoon freshly grated lemon rind
¼ cup chopped onion
1 tablespoon fresh minced parsley
1 to 1½ tablespoons  lemon juice


  1. Heat grill over high heat until almost smoking.
  2.  Sprinkle the chops with salt and pepper and brush them with the olive oil. Grill chops, turning after 3 minutes and cooking until desired doneness (3 minutes for medium rare and 3½ minutes for medium).
  3.  Arrange on a platter, scatter the lemon rind, onion and parsley over them and sprinkle with the lemon juice. Serve at once.
    Yield: 4 servings.