Seven-Spice Grilled Lamb Chops with Parsley Salad
Yogurt-and-warm-spice marinated lamb rib chops seared over medium-high heat and crowned with a bright, sumac-dressed parsley and red onion salad.
⏱️ Prep: 20 min🍳 Cook: 6 min
Ingredients
| 1 cup | 240 ml | plain whole-milk yogurt (not Greek) |
| 1 tsp | 5 ml | freshly ground black pepper |
| 1 tsp | 5 ml | ground coriander |
| 1 tsp | 5 ml | ground cumin |
| 1 tsp | 5 ml | paprika |
| ½ tsp | 2.5 ml | ground cardamom |
| ½ tsp | 2.5 ml | ground cinnamon |
| ½ tsp | 2.5 ml | ground nutmeg |
| 12 | untrimmed lamb rib chops (about 3 lb.), patted dry | |
| — | kosher salt | |
| 1 | small red onion, very thinly sliced | |
| 1 cup | 240 ml | coarsely chopped parsley |
| 1 Tbsp | 15 ml | fresh lemon juice |
| 2 tsp | 10 ml | sumac |
Instructions
- Mix the yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon and nutmeg in a large bowl.
- Season both sides of the lamb chops generously with salt and add them to the bowl with the marinade. Turn the lamb to coat; cover and chill at least 3 hours and up to 12 hours.
- Let the lamb sit at room temperature 1 hour before grilling.
- Prepare a grill for medium-high heat. Grill the lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.
- Meanwhile, toss the onion, parsley, lemon juice and sumac with a pinch of salt in a medium bowl.
- Serve the lamb chops with the parsley salad on top.
Ingredient note: Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty food stores and online.