Cumin Dusted Lamb Chops with Turkish Salad
4
servings15
minutes20
minutes33
minutesNeed to impress but short on time? These Turkish-inspired lamb chops are quick, delicious, and deceptively simple, thanks to the distinctively warm and savory flavor of Turkish cumin. Make the salad while the lamb marinates and serve up a meal that will satisfy.
Ingredients
- For the Bone-in Lamb Chops:
olive oil
lemon, juiced
Single Origin by Simply Organic® Turkish Cumin
Single Origin by Simply Organic® Turkish Oregano
lamb, excess fat trimmed, cut into double rib portions
Sea or Himalayan pink salt, to taste
Freshly ground Single Origin by Simply Organic® Sri Lankan Black Peppercorn to taste
- For the Turkish Salad:
hot-house cucumber, seeded and diced
cherry tomatoes, halved
sliced red onion
lemon, juice and zest
olive oil
loosely packed, roughly chopped fresh mint leaves
Freshly ground Single Origin by Simply Organic® Sri Lankan Black Peppercorn to taste
Sea or Himalayan pink salt, to taste
- For Serving:
Crumbled feta, optional
Pomegranate molasses, optional, for drizzling
Directions
- Preheat gas grill to medium-high.
- In a large, deep bowl, add olive oil, lemon juice, cumin and oregano, and whisk to combine. Add lamb and toss to coat, making sure meat is well coated in marinade. Season with salt and pepper and let sit at room temperature for 15 minutes while grill preheats.
- In a medium bowl, combine cucumber, cherry tomatoes, red onion, lemon juice and zest, olive oil and mint leaves. Season to taste with salt and pepper and set aside.
- Place lamb on grill and cook for about 4 to 6 minutes per side for medium rare (to 135 degrees). Remove from heat and tent with foil. Let rest for 5 minutes. The internal temperature of the lamb should rise to 145 degrees for the perfect medium rare.
- To serve, place prepared salad on a large platter and top with lamb, pomegranate molasses and feta (if using).
