Hey there, kitchen buddy! Ready to turn an ordinary lamb chop into something truly special? Let’s talk about this quick, vibrant marinade that transforms your dinner with just a handful of pantry staples. The secret? Sumac—this tangy, punchy spice that adds a burst of brightness to every bite.
Homemade always beats store-bought, especially when you’re aiming for flavor that’s fresh and customized. Plus, this recipe’s simplicity means you’ll have dinner on the table in no time, with aromas so inviting you’ll want to dive right in. Think: tender, juicy, and bursting with a robust, smoky allure. It’s like giving your taste buds a little spa day.
And hey, if you’re feeling adventurous, why not pair this with a zingy mint salsa or some roasted veggies? A little something extra never hurts! Now, let’s get cooking—trust me, this dish is a quick win that’s worth every minute.
Lamb Chops with Sumac Marinade
Ingredients
Equipment
Method
- Combine olive oil, minced garlic, lemon juice, sumac, salt, and black pepper in a small mixing bowl. Whisk together until well blended and the mixture is slightly aromatic.2 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon sumac, 1 teaspoon salt, ½ teaspoon black pepper
- Place the lamb chops on a large plate or baking sheet. Spoon or brush the marinade generously over both sides of each chop, ensuring even coverage. Let them marinate at room temperature for about 10 minutes, or cover and refrigerate for up to 2 hours for deeper flavor.4 pieces lamb chops, 2 tablespoons olive oil
- Preheat the grill or grill pan over medium-high heat until hot and lightly oiled to prevent sticking. Place the marinated lamb chops on the grill, spacing them out for even cooking.
- Grill the lamb chops for about 4-5 minutes per side, turning once with tongs. Watch for a nicely charred exterior and an internal temperature of 135°F (57°C) for medium rare. You should see grill marks and a slight crust forming.
- Remove the cooked lamb chops from the grill and let them rest for 3-5 minutes on a plate. This allows the juices to redistribute and keeps the meat tender.
- Transfer the lamb chops to a serving platter and, if desired, garnish with fresh herbs or a squeeze of lemon. Serve immediately, showcasing their juicy, smoky, and tangy exterior with a tender interior.
Hope you loved this sumac-rubbed lamb! It’s perfect for weeknights when you’re craving something bright and satisfying. A squeeze of lemon right before serving really makes those flavors pop. Share your masterpiece with us below—I’d love to hear how it turned out! Happy cooking, friend!