Sharhat Ghanan Lamb Loin & Herb Sauce

Recipe provided by | Executive Chef Joseph “Jay” Comfort Lebanese Taverna Restaurants Washington, D.C.


American Lamb loins 6
Red wine vinegar 2 tablespoons
Garlic, crushed 3 cloves
Salt and pepper to taste

Herb Sauce

Cilantro leaves 1 ounce
Curly leaf parsley 1 ounce
Fresh mint leaves 1/2 ounce
Extra virgin olive oil 1/2 cup
Fresh lemon juice 1 tablespoon
Garlic, crushed 3 cloves
Salt and pepper to taste
Boiling water 2 quarts
Salt 1 tablespoon


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.”

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.
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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