Turkish Lamb Chops with Sumac, Tahini, and Dill
Given my very high regard for a grilled naked lamb chop, all juicy and charred, when I do go for something more elaborate, it's got to be worth it. This dish is. Here, the meat is coated in toasted whole spices—fennel, coriander, and cumin seeds—that have been very lightly crushed. The seeds retain their texture, giving the meat both white a heady scent and a good crunch. For serving, a tahini-lemon sauce adds a rich nuttiness, while a dash of sumac provides its berrylike tartness.
Melissa Clark 03.01.17
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