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Bon Appétit

Seven-Spice Grilled Lamb Chops with Parsley Salad

By Kamal Mouzawak

4.8

(8)

Check out one of our best grilling recipes Deeply browned lamb chops set astride a glazed porcelain tile serving platter...

It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.

Ingredient Info

Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty food stores, and online.

Recipe information

  • Yield

    4 servings

Ingredients

1 cup plain whole-milk yogurt (not Greek)
1 tsp. freshly ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
12 untrimmed lamb rib chops (about 3 lb.), patted dry
Kosher salt
1 small red onion, very thinly sliced
1 cup coarsely chopped parsley
1 Tbsp. fresh lemon juice
2 tsp. sumac

Preparation

  1. Step 1

    Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.

    Step 2

    Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.

    Step 3

    Let lamb sit at room temperature 1 hour before grilling.

    Step 4

    Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.

    Step 5

    Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.

    Step 6

    Serve lamb chops with parsley salad on top.

TagsLebaneseMiddle EasternLamb ChopLambMeatParsleyHerbs & SpicesMainDinnerGluten FreeNut FreeKetoEasyGrillingRamadanBon Appétit

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