Seven-spice grilled lamb chops with parsley salad
Indulge in the succulent flavors of seven-spice grilled lamb chops paired with a refreshing parsley salad. A tantalizing fusion of savory and fresh tastes.
Ingredients:
- cup plain whole-milk yogurt (not Greek)
- tsp. freshly ground black pepper
- tsp. ground coriander
- tsp. ground cumin
- tsp. paprika
- tsp. ground cardamom
- tsp. ground cinnamon
- tsp. ground nutmeg
- untrimmed lamb rib chops (about 3 lb.), patted dry
- Kosher salt
- small red onion, very thinly sliced
- cup coarsely chopped parsley
- Tbsp. fresh lemon juice
- tsp. sumac
Instructions:
- Combine yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large mixing bowl.
- Season lamb chops generously with salt on both sides, then place them in the bowl with the marinade. Ensure the lamb is coated with the marinade by turning it in the bowl; then cover and refrigerate for at least 3 hours or up to 12 hours.
- Allow the lamb to rest at room temperature for 1 hour before grilling.
- Get the grill ready for cooking over medium-high heat. Grill the lamb until it reaches your preferred level of doneness, approximately 3 minutes per side for medium-rare. Let the lamb rest for 5-10 minutes.
- In a separate medium bowl, mix onion, parsley, lemon juice, and sumac with a small amount of salt.
- Present the lamb chops with the parsley salad on top.
Summary:
- Calories: 3946 kcal
- Fat: 353 g
- Protein: 157 g
- Carbs: 32 g
- Potassium: 2955 mg
- Magnesium: 278 mg