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

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

• 2 colheres de chá de sementes de erva-doce

• 2 colheres de chá de sementes de coentro

• 2 colheres de chá de sementes de cominho

• 2 teaspoons kosher salt, plus more to taste

• 1/2 colher de chá de pimenta-do-reino moída na hora

• 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 colher de chá de cominho em pó

• 4 a 6 colheres de sopa de água gelada

• Ramos de endro fresco

• 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.