Seven-Spice Grilled Lamb Chops with Parsley Salad
Succulent lamb rib chops marinated in a aromatic seven-spice yogurt blend, grilled to perfection and served with a fresh parsley and red onion salad. The blend of Middle Eastern spices creates a deeply flavorful crust while keeping the meat tender and juicy.
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
- •½ tsp ground cardamom
- •½ tsp ground cinnamon
- •½ tsp ground nutmeg
- •12 piece untrimmed lamb rib chops
- •1 to taste Kosher salt
- •1 small red onion
- •1 cup coarsely chopped parsley
- •1 Tbsp fresh lemon juice
- •2 tsp sumac
Cooking Instructions
- 1.
Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
5 min
- 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.
180 min
- 3.
Let lamb sit at room temperature 1 hour before grilling.
60 min
- 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.
16 min
- 5.
Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
5 min
- 6.
Serve lamb chops with parsley salad on top.
2 min
