When it comes to crafting the ultimate dinner recipe, few dishes combine bold flavors and cultural heritage as effortlessly as Turkish lamb chops.
Bursting with the earthy richness of Mediterranean spices and complemented by a creamy tahini sauce, this dish transforms a simple meal into a culinary journey. These lamb chops deliver unmatched flavor and sophistication.
Why This Dish Is Perfect for Dinner
Lamb chops are a classic Mediterranean dinner choice because they’re both elegant and quick to prepare. This recipe elevates them with a coating of crushed spices like fennel, coriander, and cumin, bringing out their natural flavors while adding a crunchy, aromatic crust.
Paired with a lemony tahini sauce and a hint of sumac for a tangy finish, these chops offer a perfect balance of richness and brightness. The result is a restaurant-quality meal that feels right at home on your dinner table.
Tips for Perfect Lamb Chops
Getting the best results with this recipe starts with choosing the right lamb chops. Opt for bone-in loin chops, as they retain more flavor and stay tender during cooking. Here are a few additional tips to ensure perfection:
- Don’t skip the spice mix: Toasting and lightly crushing the spices ensures they release their full aroma and flavor. It’s a small step that makes a big difference.
- Marinate for extra flavor: Letting the chops sit with the spice mixture for at least 30 minutes allows the seasoning to penetrate the meat, enhancing every bite.
- Watch your cooking time: Lamb cooks quickly, so keep an eye on it. Aim for medium-rare to retain the meat’s juiciness and tenderness.
Tahini Sauce: The Game-Changing Element
No Mediterranean recipe is complete without a stellar sauce, and this tahini-lemon drizzle is no exception. Creamy, nutty, and citrusy, it’s the perfect accompaniment to the smoky lamb.
The sauce also doubles as a versatile condiment—serve it with roasted vegetables, grain bowls, or even as a salad dressing.
To make it extra smooth, add ice water one tablespoon at a time while blending. This simple trick creates a luscious, pourable consistency that clings perfectly to the lamb chops.
Variations & Substitutions
This dinner recipe is highly adaptable, allowing you to tailor it to your preferences or dietary needs:
- Make it gluten-free: The recipe is naturally gluten-free, but ensure your spices and tahini are certified gluten-free to avoid cross-contamination.
- Swap the protein: Not a fan of lamb? Use chicken thighs or even thick-cut cauliflower steaks as a vegetarian alternative.
- Add some heat: If you love spice, increase the Turkish red pepper or add a pinch of cayenne to the spice blend.
Serving Suggestions for a Complete Meal
To round out your dinner, pair these lamb chops with classic Mediterranean sides:
- Green Beans with Caper Vinaigrette: The acidity from the capers balances the richness of the lamb.
- Citrus Salad with Olives: A refreshing salad adds brightness and complements the dish’s bold flavors.
- Grilled Flatbreads: Use them to soak up every last drop of tahini sauce.
For drinks, a glass of red wine like Syrah or Grenache enhances the earthy flavors, while a sparkling water with a splash of pomegranate juice adds a festive touch.
Make-Ahead Tips & Leftovers
If you’re planning a dinner party, this recipe is a lifesaver. The lamb can be marinated up to 24 hours in advance, making it easy to prepare ahead of time.
The tahini sauce also holds well in the fridge for up to three days, so you can make it the night before.
Leftovers, if any, are just as delightful. Slice the lamb thinly and serve it in wraps with a dollop of tahini sauce and fresh herbs for an easy lunch the next day.
Elevate Your Dinner Game Tonight
Turkish lamb chops with sumac, tahini, and dill are more than just a dinner recipe—they’re a celebration of Mediterranean flavors and traditions.
With their aromatic spice blend and creamy sauce, they bring a touch of luxury to your everyday meals. Give it a try, and enjoy a taste of the Mediterranean at your table tonight.
Turkish Lamb Chops with Sumac, Tahini & Dill Recipe
Equipment
- Spice grinder or mortar and pestle
- Grill or broiler
- food processor
Ingredients
For the Lamb:
- 1 tablespoon Turkish red pepper or Aleppo pepper or use red chile flakes
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 3 pounds bone-in loin lamb chops preferably thick-cut
- Extra-virgin olive oil for grilling
For the Tahini Sauce:
- ⅓ cup fresh lemon juice from about 2 lemons
- 2 to 3 garlic cloves grated on a Microplane or minced
- 1¾ teaspoons kosher salt
- 1 cup tahini
- ½ teaspoon ground cumin
- 4 to 6 tablespoons ice water
For Serving:
- Fresh dill sprigs
- Ground sumac optional
Instructions
Prepare the Lamb:
- Mix the Turkish red pepper (or Aleppo pepper), fennel seeds, coriander seeds, and cumin seeds in a small bowl. Toast the spices gently in a skillet over medium heat until fragrant, about 1 to 2 minutes.
- Transfer the toasted spices to a mortar and pestle or a spice grinder, then crush them into a coarse mixture. Stir in the kosher salt and black pepper.
- Rub the spice mixture evenly over all sides of the lamb chops. Allow the chops to marinate at room temperature for at least 30 minutes or refrigerate uncovered for up to 24 hours for a deeper flavor.
Prepare the Tahini Sauce:
- In a food processor, combine the lemon juice, grated garlic, and kosher salt. Let the mixture sit for 10 minutes to mellow the sharpness of the garlic.
- Add the tahini and ground cumin, then blend until the mixture becomes a thick paste. Slowly drizzle in the ice water, a tablespoon at a time, blending continuously until the sauce is smooth and reaches a drizzling consistency.
Preheat the Grill or Broiler:
- Set your grill or broiler to high heat. If using a grill, make sure it’s well-oiled to prevent the lamb from sticking.
Grill the Lamb Chops:
- Lightly coat the lamb chops with olive oil before grilling. Cook the chops until they are charred on the outside and reach your desired level of doneness. For thick, 2-inch chops:
- Grill for about 3 minutes per side for rare.
- Add 1 to 2 extra minutes per side for medium-rare or more.
- Once cooked, transfer the chops to a plate and let them rest for about 5 minutes to allow the juices to settle.
Serve:
- Arrange the lamb chops on a serving platter. Drizzle the tahini sauce generously over the top and garnish with sprigs of fresh dill. For an extra layer of flavor, sprinkle ground sumac over the chops before serving.
Notes
- Pair this dish with Green Beans with Caper Vinaigrette or Citrus Salad with Olives for a balanced and vibrant meal.
- For a smokier flavor, use a charcoal grill.
- The tahini sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days. Stir before serving.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.