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April 14, 2023

Sharhat Ghanan Lamb Loin & Herb Sauce




Marinated American lamb chops with rosemary & garlic on a plate


  • 6 American Lamb loins
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, crushed
  • Salt and pepper, to taste 

Herb Sauce:

  • 1 ounce cilantro leaves
  • 1 ounce curly leaf parsley
  • 1/2 ounce fresh mint leaves
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 3 cloves garlic, crushed
  • Salt and pepper, to taste
  • 2 quarts boiling water
  • 1 tablespoon salt


Place lamb, vinegar, garlic, salt and pepper in a freezer bag; marinate for one hour.


Remove lamb from the bag; rub with vegetable oil.  On a hot grill over charcoal, mark the lamb and move to the coal side of the grill.  Cover; let lamb slowly cook to desired temperature.  When done, allow to rest for 5 minutes before slicing across the grain for “sharhat” or “slices.” 

For the Herb Sauce:  Blanch cilantro, parsley and mint in a pot of salted water for 15 seconds; remove and drain on a paper towel.  Process herbs in a blender with the oil, lemon juice, garlic, salt and pepper.  Chill to preserve the color. 

To serve:  Place the Sharhat atop a bed of Lebanese rice pilaf or home-style fried potatoes.  Dress the plate with room temperature Herb Sauce.  Serve with grilled vegetables.  Garnish Sharhat with a few grains of sea salt.

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