Seed-Crusted Lamb Chops With Zesty Herb Marinade

If like me, you’ve been feeling the urge to take your cooking outside lately, then you’ll love my zesty, crunchy, and Mediterranean-inspired lamb chops for today’s EyeSwoon Unplugged. Yes, grilling weather is finally upon us and I couldn’t be happier. What I love most about summer-style cooking is how it urges us to freestyle. Rooted in the season’s carefree simplicity, I didn’t have a plan going into this recipe beyond experimenting with spices—fennel, coriander seeds, cumin, and sumac—along with seasonal herbs to deliver this herbaceous take on the classic chop!

Pro tip: Once you’ve applied your spice paste to the lamb chops, let them sit out for at least an hour before grilling. Not only does this allow all of those aromatic spices to soak in, but it also ensures your lamb chops are at room temperature so you can get that beautiful golden sear on the outside.

Watch the video above to see my process and cooking techniques for this Seed-Crusted Lamb Chops With Zesty Herb Marinade, then keep scrolling to make the recipe at home, and shop my look on Mytheresa.com!

Seed-Crusted Lamb Chops With Zesty Herb Marinade

This recipe is for 1 person and should be doubled for 2 people as a main.

INGREDIENTS:

For the lamb chops:

3 bone-in lamb rib chops

Salt for seasoning

2 garlic cloves, crushed 

1 teaspoon sumac

1 teaspoon Aleppo pepper

2 teaspoon fennel seeds

2 teaspoon coriander seeds

2 tablespoons olive oil

For the herb salad marinade:

2 shallots, finely chopped

2-3 radishes, sliced into thin discs

1 tablespoon vinegar

Maldon salt & fresh cracked pepper to season

1/4 cup Italian parsley, roughly chopped

1 tablespoon of mint, roughly chopped

Drizzle of olive oil

For the side of yogurt:

2 tablespoons Greek yogurt

Half a lime, squeezed

Pinch of sumac

Drizzle of olive oil

Maldon salt for seasoning

METHOD:

For the lamb:
Crush the garlic, Aleppo pepper, sumac, fennel, and coriander seeds, in a mortar and pestle until well combined. Add olive oil and grind to create a paste. Season the lamb chops with salt, then rub the spice paste onto each side, finishing with a dash of fresh black pepper. Let them sit out for an hour until they’re at room temperature. When ready, place them on a high heat grill and cook for 3-4 minutes on each side for medium-rare. 

For the herb salad marinade:
Add sliced radishes and shallots to a bowl. Pour in vinegar and stir, allowing the ingredients to pickle. Season with flakey sea salt and cracked pepper. Fold in the chopped Italian parsley and mint. Drizzle with olive oil and continue to stir until well combined.

For the side of yogurt:
Add 2 tablespoons of Greek yogurt to a small bowl. Squeeze in half a lime, add a pinch of sumac, and drizzle with olive oil. Season with Maldon salt.  

To serve: 
Place the lamb chops on a platter and dollop the herb salad marinade on top and around the lamb chops. Sprinkle with Maldon salt and squeeze the remainder of the lime all over. Serve with the yogurt dip on the side.