Middle Eastern Flavours: Sumac-Spiced Lamb Chops with Tabbouleh and Tahini Drizzle

Hello, fellow food enthusiasts!

Today, I’ve got a delectable dish to share with you that celebrates the vibrant and aromatic flavours of the Middle East. We’re diving into the world of Sumac-Spiced Lamb Chops with Tabbouleh and a tempting Tahini Drizzle. If you’re someone who adores layers of spice, fresh herbs, and that little kick of lemon, this recipe will surely capture your heart.

As someone who’s always been mesmerized by the rich tapestry of Middle Eastern cuisine, I wanted to create a dish that brings together some of its most beloved elements. Lamb, with its robust flavour, pairs beautifully with the citrusy, slightly tart notes of sumac—a spice that’s truly a game-changer. If you’ve never tried sumac before, prepare to be pleasantly surprised by the depth it adds without overpowering.

The accompaniment to our star protein is a beloved classic: tabbouleh. This fresh and lively salad not only complements the lamb chops effortlessly but also stands proudly on its own. With parsley, mint, and a medley of fresh veggies, you’re in for a burst of freshness with every bite. And let’s not forget the essential splash of lemon, because honestly, who doesn’t love that zesty tang?

Now, as if all this goodness wasn’t enough, we finish with a creamy, nutty Tahini Drizzle. It adds that final luscious touch, pulling all the elements together in harmony. I love how this sauce brings a subtle richness and a hint of garlic that lingers beautifully.

Here’s a bit of my personal ritual when making this dish: while the lamb is marinating, I’ll put on some Middle Eastern music, close my eyes, and imagine the hustle and bustle of a vibrant bazaar. Not only does it set the mood, but it’s a reminder of how food can whisk you away to another place, even if just for a meal.

Whether you’re hosting a dinner party or simply treating yourself to an exquisite meal at home, these Sumac-Spiced Lamb Chops are sure to impress. Pair them with a glass of red wine or even an iced mint tea for a refreshing complement.

If you decide to give this recipe a try, I’d love to hear from you. Do you have any special tips or tweaks you’d make? Drop a comment below or tag me in your photos on social media; I can’t wait to see your delicious creations!

Until then, happy cooking, and as always, bon appétit!

Warm wishes,
Al

Ingredients

Lamb Chops

8 lamb chops (about 1-inch thick)
2 tablespoons sumac
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon fresh lemon juice

Tabbouleh

100g bulgur wheat
200ml boiling water
1 large bunch of fresh parsley, finely chopped
1 small bunch of mint leaves, finely chopped
4 spring onions, finely sliced
200g cherry tomatoes, diced
1 cucumber, diced
3 tablespoons olive oil
Juice of 1 lemon
Salt and black pepper to taste

Tahini Drizzle

3 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
1 clove garlic, minced
Salt to taste

Method

Preparing the Lamb Chops

In a small bowl, mix the sumac, olive oil, ground cumin, garlic powder, salt, and black pepper.
Rub the paste evenly over the lamb chops and set aside to marinate for at least 30 minutes, or refrigerate for up to 2 hours for a deeper flavour.

Cooking the Lamb Chops

Preheat your grill or grill pan over medium-high heat.
Place the lamb chops on the grill and cook for about 3-4 minutes on each side for medium-rare, or longer for desired doneness.
Once cooked, remove from the heat and drizzle with fresh lemon juice. Let rest for 5 minutes before serving.

Preparing the Tabbouleh

Place the bulgur wheat in a large bowl and pour over the boiling water. Cover and let it sit for about 10 minutes until the bulgur is tender but slightly chewy.
Fluff the bulgur wheat with a fork and add the chopped parsley, mint, spring onions, cherry tomatoes, and cucumber.
Drizzle with olive oil, lemon juice, and season with salt and black pepper to taste. Gently toss everything together until well combined.