Seven-Spice Grilled Lamb Chops with Parsley Salad

this seven-spice blend is typical of the region and full of dimension. Try it on chicken or pork chops, too.




  • 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

    • Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty food stores, and online.




  • 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.


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