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Seven-Spice Grilled Lamb Chops with Parsley Salad

Name: Seven-Spice Grilled Lamb Chops with Parsley Salad
Cuisine: middle_eastern
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; 1/2 tsp. ground cardamom; 1/2 tsp. ground cinnamon; 1/2 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

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Ingredients

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directions

1.
Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
2.
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.
3.
Let lamb sit at room temperature 1 hour before grilling.
4.
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.
5.
Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
6.
Serve lamb chops with parsley salad on top.

Recipes sourced from Epicurious.com.

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