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
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.