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

Looking for an easy lamb chops recipe? These Irish lamb chops are grilled until tender and served with a fresh parsley and tomato salad. Perfect for a summer meal, barbecue, or quick weeknight dinner, this recipe shows how to cook lamb chops and pair them with a simple side salad.

4 people

30 min

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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.

FAQ's

No, lamb chops can be cooked without marinating, but marinating them helps add flavour and tenderness. In this recipe, yoghurt is used in the marinade to keep the lamb moist and tender, while helping the herbs and seasonings coat the meat evenly. For the best flavour, allow the lamb chops to marinate before cooking.

A fresh parsley and tomato salad is an ideal accompaniment to lamb chops. In this recipe, juicy tomatoes, red onion, fresh parsley and a sprinkle of tangy sumac are combined to create a vibrant salad that complements the rich flavour of the lamb. The citrus-like notes of the sumac and the freshness of the herbs help balance the richness of the meat, making it a perfect side dish for grilled or barbecued lamb chops.

Lamb chops pair particularly well with fresh, seasonal vegetables such as green beans, peas, broad beans, asparagus and roasted peppers. Lightly grilled or roasted vegetables help balance the richness of the lamb while adding colour and texture to the dish. For more inspiration, try our Lamb Cutlets with Fresh Herb Dressing, served with peas, green beans and broad beans for a simple and flavourful side

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