Ingredients for Turkish Lamb Chops with Sumac, Tahini, and Dill

• 1 tablespoon Turkish red pepper or Aleppo pepper (or use red chilli flakes)

• 2 cucharaditas de semillas de hinojo

• 2 teaspoons coriander seeds

• 2 teaspoons cumin seeds

• 2 teaspoons kosher salt, plus more to taste

• 1/2 cucharaditas de pimienta negra recién molida

• 1.4kg bone-in loin lamb chops, the thicker the better

• Extra-virgin olive oil, for grilling

• 80ml fresh lemon juice (from about 2 lemons)

• 2 to 3 garlic cloves, grated on a Microplane or minced

• 1 3/4 teaspoons kosher salt

• 150g tahini

• 1/2 cucharadita de comino molido

• 4 to 6 tablespoons ice water

• Fresh dill sprigs

• Ground sumac (optional)

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, 1 to 2 minutes. 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. Don’t overdo it if you’ve gone electric here—the coarse texture is an essential part of the dish.

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.

While the lamb is marinating, in a food processor, blend the lemon juice, garlic, and salt. Let the mixture sit for 10 minutes. Then add the tahini and ground cumin, and blend until a thick paste forms. With the processor running, gradually add the ice water, 1 tablespoon at a time, until the sauce is smooth enough to drizzle.

Heat a grill or grill to high.

Drizzle the chops lightly with olive oil. Grill the chops until they are charred on the outside and cooked to taste within (or grill the chops on a grill pan or rimmed baking sheet). Cooking time will depend on how thick your chops are, so watch them carefully: 2-inch-thick bone-in chops will take at least 3 to 5 minutes per side for rare. You’ll need less time for thinner chops, and more time if you like them cooked medium rare or beyond. Let the lamb rest for 5 minutes before serving.

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.