Ingredients

• 1 cup plain whole-milk yogurt (not Greek)
• 1 tsp. freshly ground black pepper
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. ground cardamom
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 12 untrimmed lamb rib chops (about 3 lb.), patted dry
• Kosher salt
• 1 small red onion, very thinly sliced
• 1 cup coarsely chopped parsley
• 1 Tbsp. fresh lemon juice
• 2 tsp. sumac

Instructions

1. Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
2. Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
3. Let lamb sit at room temperature 1 hour before grilling.
4. Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.
5. Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
6. Serve lamb chops with parsley salad on top.