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Aleppo Lamb & Potatoes

A robust Middle Eastern Lamb recipe that is perfectly seasoned with paprika and cooked with shallots and mushrooms.  This simple, easy lamb recipe will surely be one of your favorites since it’s simple and quick enough to be a weeknight meal but fancy enough to be a Sunday dinner.

Lamb cops in a cast iron skillet with mushrooms.
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Smoke and spicy aromas wafting through the lanes of ancient Aleppo,  welcoming weary tradesmen at the end of the Silk Road.  Laden with silk, fine porcelain, bronze, chinese paper, tea, rice, ivory, rhino horns, turtle shells and spices such as cinnamon and ginger.  Relieved businessmen found refuge at Aleppo, collapsing to a feast of Aleppo lamb, potatoes and possibly peas.  All is good…

Lamb and fish are popular meat items in Syria.  Syrian cuisine is a continuation of Ottoman cuisine with influences from Greece, central Asia, Israel, Middle Eastern and Balkan cuisines.  It is lighter on the spices than it’s neighbors but full of flavor.

What is Aleppo Pepper?

Aleppo pepper is what gives this dish its name.  This red chile pepper is somewhere between red pepper flakes and paprika in its heat and flavor.  It is a little fruity and a little salty.  Salt is used in the drying process.  It ranks about 10,000 on the Scoville scale similar to a jalapeño pepper.  I use it in any dish that calls for chile powder, its my favorite chile powder.

In turkey, Aleppo pepper is known as pul biber and in Armenia haleb biber.

Because of the conflict in Syria, botanist have secured Aleppo pepper seeds and are growing it outside of Syria in neighboring countries to ensure the pepper doesn’t go extinct.

You may purchase Aleppo Pepper Here:   Crushed Aleppo Pepper, 4oz, also called Halaby pepper used in Turkish cooking, Kosher

Other uses for Aleppo Pepper

You can use Aleppo Pepper anywhere you need to use chile powder.  I like the moderate heat in Aleppo Pepper, that way I am not afraid to use maybe a full tsp in a dish.  With other chile powders like cayenne, a small deviation in amounts may have a huge effect.  I think the pepper is a little smokey too with some cumin undertones.

  • curries
  • stir frys
  • soups & stews
  • marinades to add a little heat
  • taco seasoning
  • salsas to add a throaty heat

This dish is easy without any special or hard to find ingredients.  If you don’t have Aleppo pepper you can substitute paprika.  The flavor and character of the lamb is allowed to shine with just a light touch of seasonings and an ale.  Mashed potatoes with sour cream and Paprika make a great pairing to the rich lamb and mushrooms.

The first time I made this dish I tried it with Leg of Lamb since it is quite a bit cheaper.  This was a mistake as the meat is too tough for this kind of dish.  Be sure to splurge a little on the lamb shoulder chops and you won’t be disappointed.

Let me know how yours turns out or if you have a special seasoning blend for lamb.

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Two lamb chops in a skillet frying.
Two lamb chops in a skillet fried.
Beer being poured into skillet.
Lamb chops cooked in a skillet with mushrooms.
Potatoes in a bowl being mashed with sour cream and pepper.
Aleppo Potatoes mashed with paprika.
Mashed potatoes on a spoon.

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Aleppo Lamb | a simple, easy weeknight lamb recipe. Perfectly seasoned with paprika and beer, cooked with shallots and earthy mushrooms. Try this during the week or as a Sunday dinner.

Aleppo Lamb & Potatoes

Yield: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A robust Middle Eastern Lamb recipe that is perfectly seasoned with paprika and cooked with shallots and mushrooms.  This simple, easy lamb recipe will surely be one of your favorites since it’s simple and quick enough to be a weeknight meal but fancy enough to be a Sunday dinner.

Ingredients

Lamb

  • 6 lamb shoulder chops
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs Aleppo pepper or paprika 1 Tbs cooking oil (sunflower, corn, grapeseed) 1 large shallot, sliced thin 12 oz button mushrooms whole 12 oz pale ale 1 Cup beef bouillon Creamed Potatoes 4 medium potatoes 1 cup sour cream 1/4 cup butter salt and pepper paprika

Instructions

Lamb
    1. Season chops on both sides with salt, pepper, paprika and marinade for two hours.
    2. Over high heat in a large skillet, add 1 Tbs oil and cook the lamb over high heat, searing both sides.
    3. Add shallots and mushrooms, cook for 2 more minutes, reduce heat to low/medium.
    4. Add pale ale and bouillon, cover and simmer 5 minutes.
    5. Serve with creamed potatoes.
Creamed Potatoes
  1. Peel and cube potatoes.
  2. Boil until soft, drain.
  3. Mash with butter, sour cream and s&p
  4. garnish with paprika.

Notes

This lamb dish is great with any type of potato recipe.

Nutrition Information:
Yield: 6 Serving Size: 1 chop
Amount Per Serving: Calories: 398Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 63mgSodium: 4708mgCarbohydrates: 42gFiber: 5gSugar: 7gProtein: 15g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Wendy

Friday 3rd of August 2018

I tried this recipe out on my husband and a visitor as I was able to get hold of some aleppo pepper. I also added in a side dish of grilled zucchini with baharat spice, olive oil and lemon juice. A big hit! Thank you for sharing this wonderful recipe! 😊

Mackenzie

Tuesday 6th of February 2018

Be still my heart! This recipe is exactly what I've been looking for for Valentine's Day. My husband will flip for it and it looks simple enough to make! Thanks so much!

Maryea | Happy Healthy Mama

Monday 5th of February 2018

For some reason I've always been intimidated to prepare lamb at home. This looks perfect and so easy, though! Thank you for the inspiration. :)

Julie

Sunday 4th of February 2018

I know this is all about the lamb (which looks amazing) and the potatoes, but those mushrooms are really calling my name. Gorgeous - they look so fresh!

Stacey

Sunday 4th of February 2018

Lamb is one of our family favorites! I'm going to try this recipe soon, looks amazing!

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