SEVEN-SPICE GRILLED LAMB CHOPS WITH PARSLEY SALAD RECIPE

Seven-Spice Grilled Lamb Chops with Parsley Salad Recipe image

Provided by Kamal Mouzawak

Yield 4 servings

Number Of Ingredients 14

Previous Next

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

Steps:

Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
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.
Let lamb sit at room temperature 1 hour before grilling.
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.
Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
Serve lamb chops with parsley salad on top.