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Mint and Cumin–Spiced Lamb Chops


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  • 2 medium onions, peeled, quartered
  • 1 cup fresh cilantro leaves with tender stems
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 1 cup fresh mint leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons allspice
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ras-el-hanout or garam masala
  • Kosher salt
  • 24 untrimmed lamb rib chops (about 5 pounds)
  • Vegetable oil (for grilling)


Adapted from


Step 1

1. Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt.

2. Place lamb in a large dish and rub with spice mixture.

3. Cover and chill for 4 hours.

4. Prepare grill for medium-high heat and oil grate.

5. Grill lamb to desired doneness, about 3 minutes per side for medium-rare.

6. Let rest at least 5 minutes before serving.

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