This Turkish lamb chops with tahini sumac, and dill’s meat is coated in toasted whole spice, fennel, coriander, and cumin seeds that have been very lightly crushed. The seeds retain their texture, giving the meat both a heady scent and a good crunch.
Have This!
- One cup of Tahini Sauce
- One tablespoon Turkish red pepper
- Two teaspoons fennel seeds
- Two teaspoons coriander seeds
- Three teaspoons cumin seeds
- Two teaspoons kosher salt, plus more to taste
- Half teaspoon freshly ground black pepper
- Three pounds bone-in loin lamb chops, the thicker the better
- Extra-virgin olive oil, for grilling
Do This!
- Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a small bowl.
- Heat a small skillet over medium-low heat, add the spice mixture, and toast until fragrant.
- Pour the mixture into a mortar or spice grinder, add the salt and black pepper, and either pound or briefly grind until you get a coarse-textured spice mix.
- Pat the spice mixture all over the lamb chops, and let them marinate at room temperature for at least 30 minutes or uncovered in the fridge for up to 24 hours.
- Drizzle the chops lightly with olive oil.
- Grill the chops until they are charred on the outside and cooked to taste within.
- To serve, drizzle the tahini sauce over the chops, and garnish them with the dill sprigs. Add a dusting of the red sumac if you like.