Seven-spice grilled lamb chops with parsley salad recipe

Ingredients for Seven-spice grilled lamb chops with parsley salad

• 240 ml whole-milk yogurt (not Greek)

• 5 ml freshly ground black pepper

• 5 ml ground coriander

• 5 ml ground cumin

• 5 ml paprika

• 2.5 ml ground cardamom

• 2.5 ml ground cinnamon

• 2.5 ml ground nutmeg

• 1,350 g lamb rib chops, untrimmed, patted dry

• kosher salt

• 1 small red onion, very thinly sliced

• 60 g coarsely chopped parsley

• 15 ml fresh lemon juice

• 10 ml sumac

How to make Seven-spice grilled lamb chops with parsley salad

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

2. Season both sides of the lamb chops generously with salt, then add them to the bowl with the marinade. Turn the lamb in the marinade to ensure it is well coated. Cover and chill for at least 3 hours, or up to 12 hours.

3. Allow the lamb to sit at room temperature for 1 hour before grilling.

4. Prepare a grill for medium-high heat. Grill the lamb chops for about 3 minutes on each side, or until they reach your desired doneness (medium-rare recommended).

5. Let the lamb rest for 5–10 minutes.

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

7. Serve the lamb chops with the parsley salad on top.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.