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Sumac-Rubbed Lamb

This dish features lamb coated with a blend of spices including sumac, then grilled to develop a charred exterior and juicy interior. The final product has a tender, flavorful bite with a crispy crust infused with bright, citrusy notes from the sumac spice. The preparation involves marinating and high-temperature grilling for optimal texture and taste.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pounds lamb chops preferably bone-in for flavor
  • 2 tablespoons sumac bright, tangy spice
  • 1 teaspoon paprika for color and subtle flavor
  • 1 teaspoon ground cumin adds earthy warmth
  • 1 teaspoon salt to taste
  • 0.5 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for marinating and grilling

Equipment

  • Grill or grill pan
  • Mixing Bowl

Method
 

  1. In a mixing bowl, combine sumac, paprika, cumin, salt, black pepper, and olive oil to create a marinade.
    2 pounds lamb chops, 2 tablespoons sumac, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon salt, 0.5 teaspoon black pepper, 2 tablespoons olive oil
  2. Rub the spice mixture evenly over all sides of the lamb chops, pressing to adhere. Cover and let marinate at room temperature for 10 minutes.
    2 pounds lamb chops, 2 tablespoons sumac, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon salt, 0.5 teaspoon black pepper, 2 tablespoons olive oil
  3. Preheat the grill or grill pan over high heat until it is hot and slightly smoky, about 5 minutes. Lightly oil the grill grates or surface to prevent sticking.
  4. Place the lamb chops on the grill and cook for 3-4 minutes per side, until a deep brown crust forms and the internal temperature reaches 130°F (54°C) for medium-rare.
    2 pounds lamb chops
  5. Remove the lamb from the grill and let it rest for 5 minutes, allowing juices to redistribute and ensuring a tender, juicy texture.
  6. Plate the lamb chops and serve immediately, garnished with additional sumac if desired. The exterior should be crispy with a pink, juicy interior.