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These Sumac Lamb Chops are a quick and flavorful main dish that brings bold Middle Eastern spice to your table with minimal effort. The earthy tang of sumac, combined with rich olive oil and sharp garlic, creates a deeply aromatic marinade that enhances the natural tenderness of lamb. Whether grilled outdoors or broiled in the oven, these chops develop a beautiful sear while remaining juicy inside.
Perfect for entertaining or an elevated weeknight meal, they pair wonderfully with fresh salads, roasted vegetables, or even a yogurt dipping sauce.
Prepare the Marinade
In a small bowl, whisk together the olive oil, sumac, minced garlic, salt, and pepper until a paste-like marinade forms.
Pat the lamb chops dry with a paper towel. Rub the marinade all over each chop, ensuring they’re well coated on both sides. For best results, cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors penetrate the meat.
Note: If you’re short on time, you can cook the lamb chops immediately after seasoning—just be sure they’re brought to room temperature before grilling for even cooking.
Grilling: Preheat a grill or grill pan over medium-high heat. Place the lamb chops on the hot grill and cook for 4–5 minutes per side, depending on thickness and desired doneness.
Broiling: Preheat your oven’s broiler and position a rack 6 inches from the heat source. Place lamb chops on a foil-lined baking sheet and broil for 4–5 minutes per side until browned and cooked to your liking.
Internal Temperature Guide:
Let the lamb rest for 5 minutes after cooking to retain juices.
Serve hot, alongside a fresh herb salad, roasted potatoes, or a dollop of labneh or tzatziki. Garnish with a sprinkle of extra sumac for color and flavor.
Serving Suggestions
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