Seven-spice grilled lamb chops with parsley salad

Indulge in the flavors of juicy grilled lamb chops seasoned with aromatic seven-spice blend, paired perfectly with a refreshing 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
• 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

Instructions:

1. Combine yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a spacious bowl.
2. Season both sides of lamb chops generously with salt and place them in the bowl with the marinade. Coat the lamb with the marinade, then cover and refrigerate for at least 3 hours or up to 12 hours.
3. Allow the lamb to come to room temperature for 1 hour before grilling.
4. Prepare a grill for cooking over medium-high heat. Grill the lamb until it reaches your preferred level of doneness, which should take about 3 minutes per side for medium-rare. Let the lamb rest for 5 to 10 minutes.
5. In a medium bowl, combine onion, parsley, lemon juice, and sumac with a dash of salt.
6. Present the lamb chops topped with the parsley salad.

Summary:

• Calories: 3946 kcal
• Fat: 353 g
• Protein: 157 g
• Carbs: 32 g
• Potassium: 2955 mg
• Magnesium: 278 mg