Seven-Spice Grilled Lamb Chops With Parsley Salad

• 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

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.

milk, freshly ground black pepper, ground coriander, ground cumin, paprika, ground cardamom, ground cinnamon, ground nutmeg, untrimmed lamb rib chops, kosher salt, red onion, parsley, lemon juice, sumac

Taken from www.epicurious.com/recipes/food/views/seven-spice-grilled-lamb-chops-with-parsley-salad (may not work)