Seven-Spice Grilled Lamb Chops with Parsley Salad – Sizzling Summer Series
When the sun is sizzling, and the air conditioning can't keep up, the last thing you want to do is turn on the stove or oven. This is the Sizzling Summer Series from Summerset Grills, and we dare you to leave the kitchen and stay poolside with your grill. Summer grilling is only about burgers, steak, and chicken, and next up is Seven-Spice Grilled Lamb Chops with Parsley Salad. A fantastic elevation of your Sunday afternoon barbecue, these lamb chops feature classic Middle-Eastern flavors and a refreshing salad.
The seven-spice mix of black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg is combined with whole-milk yogurt to form the marinade for the lamb chops. Generously seasoned with salt and coated in the marinade, refrigerate for up to twelve hours for maximum flavor and moisture. Allow the lamb to rise to room temperature for uniform cooking, and grill over medium-high heat. The parsley salad is a crisp and tart mix of red onion, parsley, lemon juice, and sumac that offers a delightful contrast of texture with the lamb. These lamb chops will be a favorite to enjoy by the pool with a refreshing tea and umbrella full of savory flavor and natural sweetness.
Seven-Spice Grilled Lamb Chops with Parsley Salad 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 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 (a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty food stores, and online.)
Seven-Spice Grilled Lamb Chops with Parsley Salad Directions
- Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
- Season both sides of the lamb generously with salt and add to bowl with marinade. Turn lamb in the 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, and grill the lamb to the 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.
Taken from bonappetit.com