Grilled Lamb Chops with Sumac
- 6 (¾-inch) lamb chops
- coarse sea salt and freshly ground black pepper, to taste
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon sumac
- 2 tablespoon chopped parsley
- Season lamb chops with salt and pepper; put them into a resealable plastic bag. Stir olive oil and sumac together in a small bowl; pour over the lamb chops in the bag. Seal the bag, removing as much oil as possible, and massage to coat the meat in marinade. Marinate lamb chops in the refrigerator for 1 hour.
- Heat a griddle to high. Remove chops from plastic bag and shake to remove excess marinade.
- Cook chops on hot griddle for 2 minutes, turn, and continue cooking for another 3 minutes. Garnish with fresh parsley to serve.
Sumac comes from the berries of a bush that grows wild in parts of the Mediterranean. It is used in Arabic, Turkish and Lebanese cuisine and has a tart flavor somewhat like lemon or vinegar.
What others are saying
Greg Jones says:
This recipe was so good, I got my wife, who doesn't usually venture outside of chicken and fish, to try these lamb chops. This is one of the simplest recipes you'll find, and it's full of flavor.
Jen the Mighty says:
The tart, citrus flavor of sumac really comes out in this simple and delicious dish. All you need are some delicious lamb chops and sumac to make these, and in this case simple is great! Love the simplicity of the marinade and how the flavors really complement each other.