Seven-Spice Grilled Lamb Chops with Parsley Salad

Ingredients for Seven-Spice Grilled Lamb Chops with Parsley Salad

• 240ml plain whole-milk yoghurt (not Greek)

• 1 teaspoon freshly ground black pepper

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoons ground cardamom

• 1/2 teaspoons ground cinnamon

• 1/2 teaspoons ground nutmeg

• 12 untrimmed lamb rib chops (about 1.4kg .), patted dry

• Kosher salt

• 1 small red onion, very thinly sliced

• 1 cup coarsely chopped parsley

• 1 tablespoon fresh lemon juice

• 2 teaspoons sumac

Mix yoghurt, 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.

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.