Lamb Chops with Parsley and Tomato Salad

Name: Lamb Chops with Parsley and Tomato Salad
Cook time: 30 min
Yield: 4
Ingredients: 4 side loin lamb chops or 8 lamb cutlets, well trimmed; 150g natural yogurt; ½ teasp. ground coriander; 1 teasp. paprika; ½ teasp. ground cinnamon; ½ teasp. ground nutmeg; Salt and freshly ground black pepper

The sumac adds a lovely freshness to the salad. A little sprinkled over the chops when you are serving them would also be delicious.

4 people

30 min

Nutrition per serving

kcal

505kcal
protein

29g
saturates

11.7g
iron

2.5mg
carbs

23g

Ingredients

4 side loin lamb chops or 8 lamb cutlets, well trimmed
150g natural yogurt
½ teasp. ground coriander
1 teasp. paprika
½ teasp. ground cinnamon
½ teasp. ground nutmeg
Salt and freshly ground black pepper

½ small red onion, very thinly sliced
A good handful of parsley leaves, approx. 20g
4 medium tomatoes, cut in quarters
1 tablesp. fresh lemon juice
2 tablesp. olive oil
2 teasp. sumac

To serve: Baby potatoes

Lamb Chops

4 side loin lamb chops or 8 lamb cutlets, well trimmed
150g natural yogurt
½ teasp. ground coriander
1 teasp. paprika
½ teasp. ground cinnamon
½ teasp. ground nutmeg
Salt and freshly ground black pepper

Salad

½ small red onion, very thinly sliced
A good handful of parsley leaves, approx. 20g
4 medium tomatoes, cut in quarters
1 tablesp. fresh lemon juice
2 tablesp. olive oil
2 teasp. sumac

To serve: Baby potatoes

To make the marinade: Mix the yogurt, coriander, paprika, cinnamon, and nutmeg in a large bowl. Mix well then season the lamb and add it to the marinade. Turn the lamb to coat. Cover and set aside while you make the salad.

To make the salad: Mix the onion, parsley, tomatoes, lemon juice, olive oil and sumac with a pinch of salt in a medium bowl. Taste and add more seasoning if necessary.

To cook the chops: Heat the grill or barbecue to a medium-high heat. Grill the lamb for approximately 3 minutes per side for medium-rare. Let them rest for a couple of minutes before serving.

To Serve: Divide the lamb chops and the Parsley and Tomato Salad between four serving plates. Drizzle over any remaining salad dressing. Delicious served with baby potatoes.

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To make the salad: Mix the onion, parsley, tomatoes, lemon juice, olive oil and sumac with a pinch of salt in a medium bowl. Taste and add more seasoning if necessary.

To cook the chops: Heat the grill or barbecue to a medium-high heat. Grill the lamb for approximately 3 minutes per side for medium-rare. Let them rest for a couple of minutes before serving.

To Serve: Divide the lamb chops and the Parsley and Tomato Salad between four serving plates. Drizzle over any remaining salad dressing. Delicious served with baby potatoes.