Seven-Spice Lamb Chops with Parsley Salad

Seven Spice,grilled,lamb,chops,with,parsley,salad


  • 1 cup plain yogurt
  • 1 tsp 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 lamb chops, patted dry
  • Salt
  • 1 small red onion, thinly sliced
  • 1 cup parsley, coarsely chopped
  • 1 tbsp fresh lemon juice
  • 2 tsp sumac


  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 and cover and chill for at least 3 hours.
  3. Let lamb sit at room temperature 1 hour before grilling.
  4. Heat the grill to a medium-high heat. Grill lamb to desired doneness. About 3 minutes per-side for medium-rare. Let rest for 5–10 minutes.
  5. Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium sized bowl.
  6. Serve lamb chops with parsley salad on top.

(This recipe was sourced and adapted from