• 1/3 cup olive oil
  • 1 tsp. freshly ground 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 (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

 

Marinate the lamb in the spices

Mix oil, 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.

Before cooking

Let lamb sit at room temperature 1 hour before grilling.

Cook Lamb Chops

On a Grill: 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.

In the oven: Preheat broiler to high. Broil lamb for 3-4 minutes per side. Let rest 5-10 minutes.

In a pan: Preheat a large cast iron or stainless steel skillet until hot. Add a small amount of duck fat or neutral cooking oil. Lay chops on the pan in a single layer — do not crowd. Cook, undisturbed, until chops release easily, 3-4 minutes. Flip and cook the other side, 2-3 minutes.

Note: If you’re using Shoulder or Rainbow Chops, cook them on the grill over direct heat, then transfer to the cool side of the grill to finish cooking; alternately, sear them first on the stove top then transfer to a 400F oven to finish cooking.

To serve

Make the parsley salad: Toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl. Serve lamb chops with parsley salad on top.