LAMB CHOPS - GRILLED SHOULDER WITH TOMATO, ONION, AND SUMAC SALAD

By akselden

Ingredients

• Marinade:
• 2 tsp cumin seeds
• 6 T. EVOO
• 2 T. lemon juice
• 4 large cloves garlic, minced
• 2 T. minced fresh thyme
• 1 1/2 tsp salt
• 1 tsp Aleppo pepper, Maras pepper or paprika
• 4 lamb shoulder chops, about 1/2 lb. each
• 1/2 large sweet red onion
• 2 medium tomatoes, cut into thin wedges
• 1 1/2 T ground sumac
• 1 1/2 T EVOO
• 2 T. coarsely chopped cilantro
• Sea Salt
• Lemon juice
• Lemon wedges

Details

Servings 4

Preparation

Step 1

Make the marinade. Toast the cumin seeds in a small dry skillet over moderate heat until fragrant. Grind fine in a mortar or spice grinder. In a small bowl, combine the cumin, olive oil, lemon juice, garlic, thyme, salt and pepper or paprika. Whisk well.

Put the lamb chops in a glass or other non-reactive container. Pour the marinade over the chops. Cover and refrigerate for 24 hours, turning them in the marinade once.

With a sharp knife, slice the onion as thinly as possible in the end-to-end direction. Put the onions in a bowl and cover with cold water. Let stand 30 minutes, then drain and pat thoroughly dry.

Bring the lamb chops to room temperature. Prepare a medium-hot charcoal fire or pre-heat a gas grill. Remove the chops from the marinade and grill on both sides to desired doneness.

In a large bowl, combine the onions, tomatoes, sumac, olive oil and cilantro. Toss genetly. Season to taste with salt and lemon juice. Serve the lamb chops with the tomoato, onion and sumac salad and lemon wedges on the side.