Sumac lamb chops have a slightly spicy kick to them. This tender meat is even more mouth-watering when you soak it in this flavourful marinade. A delicious dinner dish.
Sumac lamb chops
- 45ml (3 tbsp) olive oil
- a squeeze of lemon juice
- 15ml (1 tbsp) sumac
- salt and freshly ground black pepper, to taste
- 8 lamb loin chops
- fresh mint leaves, to serve
Combine the olive oil, lemon juice, sumac and seasoning in a large bowl.
Add the lamb chops to the marinade, cover with plastic wrap and refrigerate for 2 hours.
Remove from the fridge. Heat a griddle pan and grill the lamb chops to your liking.
Serve the chops with a tomato and oregano salad and plenty of fresh mint.
Cook's tip: This marinade works just as well with chicken or grilled fish. To drink: Zinfandel is a bright, spicy grape that loves exotic flavours.