Traditional recipes

Seven-Spice Grilled Lamb Chops with Parsley Salad

Seven-Spice Grilled Lamb Chops with Parsley Salad

It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of the region and full of dimension. Try it on chicken or pork chops, too.

Ingredients

  • 1 cup plain whole-milk yogurt (not Greek)
  • 1 tsp. freshly ground black pepper
  • 12 untrimmed lamb rib chops (about 3 lb.), patted dry
  • 1 small red onion, very thinly sliced
  • 1 cup coarsely chopped parsley
  • 1 Tbsp. fresh lemon juice

Ingredient Info

  • Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty food stores, and online.

Recipe Preparation

  • Mix yogurt, 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.

  • Let lamb sit at room temperature 1 hour before grilling.

  • 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.

  • Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.

  • Serve lamb chops with parsley salad on top.

Reviews SectionThe lamb was perfect! We made the entire Lebanese dinner party for a pot luck and everything we had was incredible!! Really fun and interesting flavors!I thought this recipe was amazing and would make again. I skipped the onion, parsley, lemon juice and sumac finish and served it instead with the sides from the same article: tomato salad with pine nuts and molasses and the cabbage tabbouleh (substituting farro for the bulgar). This would make a lovely summer barbecue dinner with a lot of the work ahead of time and just grilling at the last minute.I liked the spices on this lamb but the yoghurt seemed to just get in the way, especially at grilling time when there was just a big mess all over my grill and the lamb didn't caramelize because of the excess moisture of the yoghurt. Next time I'm going to make a rub of the same spices and keep the yoghurt as a dressing for the parsley saladAnonymousCincinnati04/28/19

Mix yogurt, 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.

Let lamb sit at room temperature 1 hour before grilling.

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.

Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.


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The Best Lamb Recipes from Around the World

Thomas Payne

Lamb is an essential—even revered—ingredient all over the globe, probably because it’s not only good when it’s simply grilled, but also when it’s skewered into kebabs, formed into burgers, rolled into spiced meatballs, braised with chiles, and cooked into a ragù with sweet peppers and spooned over spaghetti. And that’s only the start. Find these dishes and more in our best recipes for global lamb inspiration.

Cazini with Lamb Ragù

Cazini with Lamb Ragù

Grilled Rack of Lamb with Garlic and Herbs

Get the recipe for Grilled Rack of Lamb with Garlic and Herbs » At the Marketplace at Emerald Valley in Washington, Pennsylvania, lemon zest and fresh mint go into every lamb burger patty. A tangle of sweet balsamic onions, a hint of chile, and briny feta balance the charred meat and brioche bun. Ground lamb falls on the fattier side if using a grill, watch out for flare-ups. Lamb Burger with Mint, Feta, and Balsamic Onions Chunks of lamb shoulder are rubbed with spices and marinated with aromatics before hitting the grill in this easy kebab recipe. Get the recipe for Grilled Marinated Lamb Kebabs

Lamb Ribs with Spicy Harissa Barbecue Sauce

Fatty lamb ribs are rubbed with spices and glazed with harissa-laced barbecue sauce, yielding an irresistible sticky-sweet crust. Get the recipe for Lamb Ribs with Spicy Harissa Barbecue Sauce »

Seaweed-Crusted Rack of Lamb with Red Wine Sauce

Seaweed-Crusted Rack of Lamb with Red Wine Sauce

Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint

“Spices have always fascinated me. I collect them from all over the world,” says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can’t find fresh yellow tomatoes, red will work just as well. Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint » This recipe comes from Sam Smith, Of Tusk in Portland, Oregon. Smith notes: “I like to eat it with a steak knife, keep some texture.” Serve this with lots of bread for soaking up the juices a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available and a super cold rose or white wine. Get the recipe for Braised Lamb Shoulder with Rose, Turnips, and Pistachios »

Lamb-Stuffed Cabbage Rolls with Green Tahini

At Mokonuts in Paris, cabbage leaves are stuffed with lamb and herbs and and drizzled with lemony tahini sauce. Get the recipe for Lamb-Stuffed Cabbage Rolls with Green Tahini » Get the recipe for Kubdari »

Rack of Lamb with Rosemary and Thyme (December 2009)

This herb-adorned rack of lamb is seared then roasted at high heat for a crispy brown crust. Get the recipe for Herbed Lamb Stew (Sabzi Govurma) »

Turkish Yogurt and Brown Butter Tomato Sauce

Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest. This sauce is a main component to manti, a Turkish spiced lamb dumpling dish. Get the recipe for Turkish Yogurt and Brown Butter Tomato Sauce »

Lamb Soup With Sour Cream (Palócleves)

Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling. Get the recipe for Lamb Soup With Sour Cream (Palócleves) »

Grilled Yogurt-Marinated Lamb Shoulder Chops

These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling. Get the recipe for Grilled Yogurt-Marinated Lamb Shoulder Chops »

Lamb Chops with Mint Salsa Verde

Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. Get the recipe for Lamb Chops with Mint Salsa Verde »

Grilled Lamb Chops with Tzatziki Sauce

In this classic Greek pairing, dill is used two ways: first in a garlicky marinade for the lamb, and then in a cooling, brightly flavored yogurt sauce. Serve this dish with a simple green salad. Get the recipe for Grilled Lamb Chops with Tzatziki Sauce

Rosemary-Jerk Lamb Chops

Aromatic fresh rosemary sets the umami-rich marinade for these lamb loin chops apart. Get the recipe for Rosemary-Jerk Lamb Chops

Chile and Cumin Lamb Kebabs (Yángròu chuàn)

The staple meats of Western China, lamb and mutton can be found folded into everything from pilafs to buns to noodles. Of course, they’re also the focal point of the region’s iconic kebabs. Seasoned with freshly ground cumin (zira in Farsi and zīrán in Chinese), which was probably introduced to Xinjiang from Persia, the kebabs get an extra kick from minced garlic cloves and ground chile powder. Get the recipe for Chile and Cumin Lamb Kebabs (Yángròu chuàn) »

Beef and Lamb Koftas with Mustard

Beef and Lamb Koftas with Mustard

Spicy Lamb and Grape Leaf Tarts With Orzo and Feta

These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick’s book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren’t rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means “stuffed” in Turkish and Greek. “I love this version because the grape leaves get crispy and a little caramelized,” Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes. Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Feta » Turmeric does double duty here: it goes into the lamb meatballs as well as the lemony broth they’re cooked in.

Grilled Lamb Chops with Ginger Sauce

Grilled Lamb Chops with Ginger Sauce

Pear-Marinated Roast Leg of Lamb

The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor. Get the recipe for Pear-Marinated Roast Leg of Lamb »

Moroccan Meatballs with Arugula

Moroccan Meatballs with Arugula

Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù

Lighter than the rich beef and pork ragùs of other Italian regions, this Abruzzo specialty features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness. Get the recipe for Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù »

Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari)

A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food. Get the recipe for Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari) »

LAMB AND CAULIFLOWER STEW WITH HARISSA

Greek Easter Soup

Bobotie (South African Meat Pie)

This Cape Town specialty generally consists of spiced meat mixed with chutney and tamarind paste and milk-soaked bread, poured into a dish, topped with a custard of egg and milk, and baked until it’s golden on top. Get the recipe for Bobotie (South African Meat Pie) »

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Roast Leg of Lamb with Herbs and Kale

Beet Stew with Lamb Meatballs

For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. Get the recipe for Beet Stew with Lamb Meatballs »

Grilled Lamb Burgers with Red Onion Aioli

Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers.

Albanian Baked Lamb and Rice with Yogurt (Tave Kosi)

Garlicky lamb and rice baked under a thick, tart veil of yogurt is a dish beloved throughout Albania. Get the recipe for Albanian Baked Lamb and Rice with Yogurt (Tave Kosi) »

Honey-Braised Lamb Shanks (Mrouzia)

Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria. Get the recipe for Honey-Braised Lamb Shanks »

Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm)

For this rich, spicy Iraqi breakfast dish, ground lamb is sautéed with onions, tomatoes, and parsley, seasoned to the hilt with bahar asfar, yellow curry powder, and then topped with soft-baked eggs. Get the recipe for Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm) »

Irish Stew

In this traditional warming stew from the Emerald Isle, lamb shoulder is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions. For bright color and a bit of verdant sweetness, green peas are tossed in toward the end of the cooking. Get the recipe for Irish Stew »

Kashmiri Lamb in Chile Sauce (Mirchi Qorma)

Tender lamb simmers in a fiery sauce in this recipe from Adhoo’s in Srinagar, Kashmir. Get the recipe for Kashmiri Lamb » In the Indian city of Hyderabad, this dish is traditionally made using goat, but lamb makes an excellent substitute including the bones adds an unmatched depth of flavor. While peeled muskmelon and watermelon seeds are usually used to thicken the dish, we’ve substituted pumpkin seeds in our version.

Easter Lamb Pie

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »

Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad

The flavors of fall and winter are perfectly represented in this simple and elegant meal. Get the recipe for Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad »

Braised Leg of Lamb with Graukäse Polenta

Cooked in a fragrant rosemary–juniper lamb stock, the tender braised meat is then presented over a mound of hearty polenta, enriched with Gruyère-like cheese.Get the recipe for Braised Leg of Lamb with Graukäse Polenta

Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi)

Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in a rustic, cinnamon-scented dish from Lebanese author Fouad Kassab’s mother, Isabelle. During the autumn olive harvest, she prepares it with new-season olive oil from the family’s groves. Use smaller-sized eggplants, such as Japanese or fairy-tale eggplants, for this dish. (If you can’t find these varieties, zucchini may be substituted for the eggplant.)

Grilling Recipes

Grilled Pork Chops with Plums, Red Onions, and Arugula – Autumn Grilling Series

Asian Salmon Burgers with Avocado and Hoisin Sauce – Game Day Grilling Series

Grilled Strip Steak with Blistered Tomatoes and Green Beans – Game Day Grilling Series

Mixed Grill with Roasted-Garlic-and-Pepper Salsa – Game Day Grilling Series

Pork and Onion Kabobs – Game Day Grilling Series

French Onion Stuffed Burgers au Gratin – Game Day Grilling Series

Grilled Brisket with Scallion-Peanut Salsa – Sizzling Summer Series

Grilled Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce – Sizzling Summer Series

Grilled Summer Fruit Skewers – Sizzling Summer Series

Cuban Mojo Grilled Pork Chops – Sizzling Summer Series

Seven-Spice Grilled Lamb Chops with Parsley Salad – Sizzling Summer Series

Refreshing Greek Chicken Burgers – Sizzling Summer Series

Summerset Professional Grills
17322 Gothard St
Huntington Beach, CA 92647

(800) 966-8126
Monday – Friday 8:30 am – 5:00 pm (PST)


Jono & Jules do food & wine

Another success from “The Lebanese Kitchen”. First you have to make a Lebanese Seven Spices mix which you can use to add flavour to loads of dishes.

Lebanese Seven Spices Mix – makes 175g

  • 5 tbsp ground allspice
  • 3½ tbsp pepper
  • 3½ tbsp ground cinnamon
  • 5 tbsp ground cloves
  • 4 tbsp ground nutmeg
  • 4 tbsp ground fenugreek
  • 4 tbsp ground ginger

Mix the spices together and store in an airtight jar in a dark cupboard until needed.

Lamb Chops with Seven Spices – to serve 4

  • 2 garlic cloves, crushed
  • 1½ tbsp seven spices mix
  • juice of 1 lemon
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 lamb chops
  • natural yogurt and lemon wedges to serve

Mix the garlic, seven spices mix, lemon juice, salt, and pepper in a bowl, add the lamb chops, and rub mixture into the meat. Leave to marinade for about 1½ hours.

Barbecue for 4-6 minutes on each side, then serve with the lemon wedges and yogurt.

Wine Suggestion: We had a really nice Spanish red, Pago de los Capellanes, from Ribero del Duero (thanks Alicia). 100% Tempranillo with a lovely juicy depth and loads of flavour. Alternately you could try a wine from the Bekaa Valley in Lebanon which also makes juicy, heady, red wines.

(Original recipe from The Lebanese Kitchen by Salma Hage, Phaidon Press Ltd, 2012.)


Strawberry-granola crisp (page 32)

From Bon Appétit Magazine, May 2019: The Travel Issue Bon Appétit Magazine, May 2019 by Deb Perelman

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Crumbles, cobblers, crisps & bettys Breakfast / brunch Dessert Dinner parties/entertaining Spring American
  • Ingredients: strawberries raw sugar maple syrup old-fashioned oats sliced almonds unsweetened shredded coconut


Preparation: Preparation time: 20 mins Cooking time: 30 mins Serving: 4 Ingredients: 1 (6-ounce) package blackberries 1/4 c. water 2 tbsp. white wine vinegar 1 tbsp. sugar 2 tbsp. cold butter 1 tbsp. whole-grain mustard 4 chicken thighs 4 drumsticks Kosher salt and black pepper Fresh, flat-leaf parsley Instructions: Heat grill to.

Preparation: Preparation time: 20 mins Cooking time: 50 mins Serving: 4 Ingredients: 4 oz. cream cheese, at room temperature 1/4 c. sour cream 6 oz. sharp Cheddar, grated (about 1 1/2 cups) 2 scallions, chopped, green and white parts separated 1 tsp. hot sauce Kosher salt and freshly ground pepper Canola oil.


  • Fresh bundles of parsley. You can choose either flat-leaf (also known as Italian) or curly parsley. Both are commonly used, though some will swear that flat-leaf parsley tastes better while others think curly parsley will give you a lighter and fluffier salad.
  • Fresh mint
  • Scallions (green onions)
  • A ripe but firm large tomato
  • A couple of lemons
  • Extra-virgin olive oil
  • Fine bulgur wheat (cracked wheat), the dark variety if possible. If you can't find fine bulgur in your grocery store, you can find it in Middle-Eastern or health food stores.
  1. Pick out wilted or yellowed leaves from the parsley and remove as much of the stems as possible.
  2. Wash the parsley 3 times to ensure the parsley is free of grit. To wash the parsley, fill a basin with water, dunk the parsley in it, swishing it in the water to release the grit and then lift the parsley out. Dump the water out and fill the basin with fresh water again. Add the parsley to the water, swish it again and lift the parsley out. Repeat this step a third time.
  3. Next, dry the parsley. You can let it air dry or if you're in a rush, use a salad spinner. You can also pick and clean the parsley a day ahead of time. Store the dried parsley in a clean plastic bag or an airtight container in the refrigerator.
  4. Chop the parsley. You might be tempted to use a food processor for this task but doing so will over-process the parsley. Instead, sharpen your knife and chop the parsley finely. You shouldn't see full leaves of parsley in your finished salad.
  5. Measure out the fine bulgur and place it in a fine-meshed colander. Rinse the bulgur wheat under cold water. Press it against the colander to drain it well and reserve. Fine bulgur does not need to be cooked.
  6. Finely chop the fresh mint leaves and thinly slice the scallions. Add them to the chopped parsley.
  7. Chop the tomato into a small dice and add it to the remainder of the ingredients.
  8. The last step is to make the lemon and olive oil dressing and add the seasonings. Precise amounts are indicated in the recipe card below.

Lebanese Lamb Kefta Kabobs

There are many types of kabobs. But these Lebanese Lamb Kefta Kabobs are unlike any other. Tender, succulent, delicious and spicy, too. The secret ingredient is the special Lebanese 7 spice blend, which gives these Lebanese lamb kefta kabobs the marvelous and distinguishing flavor that Lebanese cuisine is famous for.

(Photo Attributed to Author: Jess Lander from Culver City, CA, USA)

Lebanese Lamb Kefta Kabobs Recipe-

Ingredients:
  • 1 ⁄2 yellow or brown onion, peeled and grated
  • 1 ⁄4 cup seasoned breadcrumbs
  • 4 large cloves garlic, minced
  • 2 tbsp. fresh parsley, chopped fine
  • 1 tbsp. fresh mint, chopped fine
  • 1 ⁄2 teaspoon salt
  • 1 tsp. Lebanese seven-spice mix (a must have ingredient, for authentic and best results!)
  • 1 egg, beaten
  • 1 lb. ground lamb
Directions:
  1. In a large mixing bowl, combine the bread crumbs, onion, mint, parsley, garlic, salt, egg, and 7 spice blend. Also add in the ground lamb and mix and stir everything together thoroughly.
  2. Now separate the combined mixture into 8 equal portions. Mold each portion around a skewer, forming a log that is about 2 inches thick and 6 inches long. Lay each on a flat surface and flatten them a little – you do this to ensure the center of the kabobs will get well cooked.
  3. If you are using a stove, heat a large skillet over medium-high flame. If using a gas or charcoal grille (my favorite), get the grille heated up to medium-high. Spray the skillet or grille grid with nonstick olive oil cooking spray and grill the kabobs for about 5-6 minutes on each side, or until cooked to your desired level of doneness.
  4. Lebanese Lamb Kefta Kabobs are wonderful eaten all by themselves, but they are also great served with some grilled or pan seared veggies – onions, asparagus, tomatoes, etc. Also good accompaniments are pita breads spread with tubuleh and/or hummus.

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