Seven-Spice Lamb Braai Chops with Parsley

Seven-Spice Lamb Braai Chops with Parsley

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  • 1 cup plain whole-milk yogurt (not Greek)
  • 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 untrimmed lamb rib 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


  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; cover and chill at least 3 hours and up to 12 hours.
  3. Let lamb sit at room temperature 1 hour before grilling.
  4. 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.
  5. Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
  6. Serve lamb chops with parsley salad on top.

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