Turkish, Greek or just dang good Lamb Chops!

Yes, another lamb recipe.  I just love lamb and recently I found out a potential reason why.  Let me set up the story for you all.  Picture it Sicily…..(j/k -that’s my Golden Girls reference.  For those of you who have never watched the GG, you must.  These ladies knew how to throw shade before shade was even a thing!).  

Now onto the story…a few months back I took a genetic test to determine where my roots were from.  My dad is Egyptian, and my mom is Syrian, so I thought I’d get back basic results.  Well the Egyptian part was spot on, 48%, but the Syrian was off, like really off.  I was very little Syrian and more Turkish than anything else.  I told my mom about the results and let’s just say the news displeased her, and not because it didn’t say Syrian. 

Here’s the thing, my mom constantly told us while we were growing up that we’re actually more Greek than Syrian because her dad’s mom (my great grandmother) fled Cypress with her family to escape persecution.  Okay I said, but what’s the deal your non-Greek last name.  In comes a story only the “Old Country “could produce.  My Great grandmother was pregnant with child when fleeing Cyprus and she didn’t have a son at the time, so she made a promise with God that if he gave her a boy she’d name him Syrian.  Well lucky for her she did have a baby boy so hence my mom’s last name of Soury, which in Arabic means Syrian. 

My mom eminently defended her Cyprus roots no matter what that DNA test results said.  Now flash forward to about a week ago when I received an email from said DNA provider indicating they had refined my results based on additional information and collection from other participants.  Well what would you know, my Egyptian percentage stayed the same, but all a sudden my Turkish roots were gone, and I was full blown Cyprus with just a hint of Syrian and Lebanese.  I screen shot the results and promptly forwarded them to my mom.  To say she was elated was an understatement.  News of the new DNA results traveled far and wide, to her sisters in LA and anyone else that would listen; redemption at last!

So, I know this story sounds a bit exaggerated, but I’m being serious about how happy my mom was with this news.  When it comes down to me though not much has changed.  I’m happy being Egyptian, or Syrian, or Turkish or even from Cyprus (that’s makes me Greek right 😊).  However, I do think being half Greek explains my love of lamb, and goat cheese, and wine, and pretty much anything Greek.  So, here’s to knowing where you’re from, regardless of where that is, and enjoying food and wine and family and anything Greek, Egyptian, Syrian, Lebanese, Turkish, or otherwise for that matter. 

Recipe 

1 ½ lbs. boneless lamb chops (about 5-6)

4 tablespoons of Chimichurri (homemade click here for recipe) http://thewinesoakedchef.com/index.php/2018/10/05/chimichurri-sauce/

Salt and Pepper

Place lamb chops in a zip log and add Chimichurri.  The lambs can marinate overnight or two hours prior to grilling.  Heat grill to high and place lamb chops in a row.  Cook for three minutes, flip over and cook for an additional three minutes.  I rotate my chops and place the first one where the last one was and vice versa.  This ensures even cooking if you have temperature variation in your grill.  Lower the grill and cook the chops an additional 3 minutes.  I prefer my chops medium rare to medium so I’m happy with them at the three-minute mark but cook to your preference.  Medium lamb chops register at 145 to 150 degrees. 

Wine to Pair?

Well here we go again.  I don’t know what comes first, the recipe or the Pinot Noir.  I think I’m drawn to flavors that go well with Pinot Noir or maybe I love the wine, so I make recipes that pair well.  I just don’t know, but I do always have Pinot with lamb.  However, another wonderful complement would be a Chianti or even a Spanish Grenache.  Both pair well with the lamb and garlic, parsley, vinegar, yumminess of the chimichurri sauce.  So, cheers or as they say in Greek, “Oppa!”