Best Turkish Lamb Chops With Sumac Tahini And Dill Recipes

TURKISH LAMB CHOPS

Turkish Lamb Chops image

Absolutely wonderful lamb chops. I think they're especially nice served with Turkish Pilaf with Tomato. Cook time includes 1 hour marinating time. Recipe from Rozanne Gold, a favorite cookbook author.

Provided by sugarpea

Categories Lamb/Sheep

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 large onion, grated
1 teaspoon salt
2 1/2 tablespoons olive oil
1 tablespoon fresh thyme leave
6 lamb loin chops, 1 inch thick
salt & freshly ground black pepper
lemon wedge, as garnish

Steps:

Sprinkle the onion with the salt; squeeze the juice out of the onion and discard it; add the oil and thyme to the onion; apply the mixture to both sides of the chops and marinate for 1 hour.
Grill chops or broil close to heat source; season with salt and lots of pepper; garnish with lemon wedges.

Nutrition Facts : Calories 1065.4, Fat 92.8, SaturatedFat 35.9, Cholesterol 210.9, Sodium 1325, Carbohydrate 7.9, Fiber 1.2, Sugar 3.2, Protein 47.3

TURKISH LAMB CHOPS WITH SUMAC, TAHINI, AND DILL

Turkish Lamb Chops With Sumac, Tahini, and Dill image

A coating of toasted, lightly crushed fennel, coriander, and cumin seeds gives grilled or broiled lamb loin chops both a heady scent and a good crunch.

Provided by Melissa Clark

Categories Lamb Easter Sesame Coriander Cumin Garlic Lemon Juice Dinner

Yield Serves 4 to 6

Number Of Ingredients 19

Ingredients

For the lamb:
1 tablespoon Turkish red pepper or Aleppo pepper (or use red chile flakes)
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 pounds bone-in loin lamb chops, the thicker the better
Extra-virgin olive oil, for grilling
For the tahini sauce:
1/3 cup fresh lemon juice (from about 2 lemons)
2 to 3 garlic cloves, grated on a Microplane or minced
1 3/4 teaspoons kosher salt
1 cup tahini
1/2 teaspoon ground cumin
4 to 6 tablespoons ice water
For serving:
Fresh dill sprigs
Ground sumac (optional)

Steps:

Prepare the lamb:
Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a small bowl. Heat a small skillet over medium-low heat, add the spice mixture, and toast until fragrant, 1 to 2 minutes. Pour the mixture into a mortar or spice grinder, add the salt and black pepper, and either pound or briefly grind until you get a coarse-textured spice mix. Don't overdo it if you've gone electric here-the coarse texture is an essential part of the dish.
Pat the spice mixture all over the lamb chops, and let them marinate at room temperature for at least 30 minutes, or uncovered in the fridge for up to 24 hours.
Make the tahini sauce:
While the lamb is marinating, in a food processor, blend the lemon juice, garlic, and salt. Let the mixture sit for 10 minutes. Then add the tahini and ground cumin, and blend until a thick paste forms. With the processor running, gradually add the ice water, 1 tablespoon at a time, until the sauce is smooth enough to drizzle.
Heat a grill or broiler to high.
Drizzle the chops lightly with olive oil. Grill the chops until they are charred on the outside and cooked to taste within (or broil the chops on a broiler pan or rimmed baking sheet). Cooking time will depend on how thick your chops are, so watch them carefully: 2-inch-thick bone-in chops will take at least 3 to 5 minutes per side for rare. You'll need less time for thinner chops, and more time if you like them cooked medium rare or beyond. Let the lamb rest for 5 minutes before serving.
To serve, drizzle the tahini sauce over the chops, and garnish them with the dill sprigs. Add a dusting of the red sumac if you like.