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Savory sumac-rubbed lamb chops are a stellar main dish for a dinner with Mediterranean flair.
Like most Americans, my first taste of lamb came in the form of a gyro. Or, at least what passed for a gyro in Wisconsin in 1991.
Though gyro meat is often a combination of beef and lamb, it was my first glimpse into a style of food I knew nothing about, and subconsciously, I was hooked.
Mediterranean food is one of my favorite cuisines, not only because it is so fragrant, fresh, and flavorful, but it encompasses a wide range within itself.
Just like American cuisine has its distinct regions, the food of the Mediterranean takes on its location. I got hooked on hummus on the shores of Caesarea while listening to Cher blast out over the sea. You tell me that isn’t magical.
In my explorations with food this year, I’ve kept returning to lamb. It doesn’t hurt that I attended a great lamb 101 course during the Byte of Texas conference, but I have been adding lamb to our diets more and more.
Although the strong flavor doesn’t appeal to everyone, I think it’s a great base for the intense herbs and spices of Mediterranean cuisine.
For this dish I splurged and picked up a few lamb chops, knowing it would be a meal for just my husband and I. While there are many ways to prepare lamb, this simple recipe uses an easy rub of sumac, thyme, salt, and pepper.
Now, sumac is not often found on the grocery store shelves, but if you live in an area with gourmet or international grocers, you should be able to find it.
Are you ready to get the main course on the table? This recipe is a snap to put together, and because lamb chops cook quickly, you can have them ready to go in 15 minutes.
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Sumac Lamb Chops with Pomegranate Relish
Ingredients
- 2 tablespoons olive oil, divided
- 4 lamb rib chops
- 2 teaspoons ground sumac
- 1 teaspoon chopped fresh thyme
- Salt and pepper
- 1/2 cup pomegranate arils
- 1 tablespoon minced onion
- 1 tablespoon chopped fresh parsley
- Cooked rice to serve, optional
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Rub 1 tablespoon oil on all sides of lamb chops.
- Stir together sumac, thyme, and salt and pepper to taste, and rub equal amounts onto each chop, all sides.
- Cook chops in the skillet, 3-4 minutes per side. Remove and let rest.
- Mix together pomegranate arils, onion, and parsley. Serve with lamb.
Notes
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
Lamb is one of my favorite meats, I eat it any chance I get – and these chops are just gorgeous! And can I just say…yeah, that’s totally magical (and entirely dreamy). ๐
I’m with you and Heather–lamb is one of my favorites! And ready in 15 minutes? I’m all over it. I generally braise lamb shanks forever, but sometimes I just can’t wait that long. These chops are the answer. =)
I grew up eating lamb and was disheartened when I could not find it easily in Denver. Now that I know my sources and they know me, I have a good supply of lamb throughout the year. What a Beautiful lamb chop dish. It’s stunning!
Thanks for hosting this month and picking such a great theme. My son was asking the other day why I never cook lamb. I’ll have to give this chops a try.
You know you picked the perfect theme right? Lighter and fresher flavors than we’ve all been experiencing since Thanksgiving and I know that everyone is SO grateful!
I stayed away from lamb for too long because I heard it was gamey but several years ago I used it to make a dish for Christmas Day that was just wonderful so I’m a fan…and these look fantastic….and so pretty too!
Sooo excited to try this recipe. I’ll eye up the lamb at the farmers market this weekend and see what I can muster ๐
I love the flavours of Mediterranean cuisine too.. so I definitely know that I would love these sumac spiced lamb chops! They look delicious.. and perfectly cooked.
I love the flavours of Mediterranean cuisine too.. so I definitely know that I would love these sumac spiced lamb chops! They look delicious.. and perfectly cooked.
I love the flavours of Mediterranean cuisine too.. so I definitely know that I would love these sumac spiced lamb chops! They look delicious.. and perfectly cooked.
Mmmmmm! Lamb *anything* makes me happy. I get my sumac at the Armenian markets in Watertown (yes, Massachusetts) and I love the lemony addition to fish and chicken. Oh hungry NOW! Happy new year!
@Rachel Oh I bet it is wonderful on fish! I will definitely try that next.
I haven’t played much with summac but this recipe has me dying to order some soon! Beautiful presentation and love the simplicity – everyone will love this gorgeous main course. Thanks for leading us on a tour of the Mediterranean cuisines. Fantastic choice Megan!!!
It’s been too long since I’ve had lamb chops and this flavor combination sounds fabulous. Thanks for hosting this wonderful Mediterranean feast!
Thanks so much for hosting this month’s progressive dinner – these lamb chops look wonderful – I loved the Mediterranean theme!
I love the flavours of Mediterranean cuisine too.. so I definitely know that I would love these sumac spiced lamb chops! They look delicious.. and perfectly cooked.