Go Back
–+ servings

Turkish Lamb Chops with Sumac, Tahini & Dill Recipe

This Turkish lamb chops dinner recipe features a bold combination of fennel, coriander, cumin, and red pepper, with a luscious tahini-lemon sauce for a nutty and tangy touch.
The dish is complemented by fresh dill and a sprinkle of sumac, making it a flavorful and elegant option for any dinner gathering.
Print Recipe Pin Recipe
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Middle Eastern, Turkish
Servings 4

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.
Keyword dinner recipe, easy lamb dinner, grilled lamb recipe, lamb chops dinner idea, lamb with tahini sauce, Mediterranean lamb dish, Turkish lamb recipe
Tried this recipe?Let us know how it was!