It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of the region and full of dimension. Try it on chicken or pork chops too!

Prep Time 3 hrs
Cook Time 15 mins
Total Time 3 hrs 15 mins
Servings: 4


  • 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 medium untrimmed lamb rib chops
  • 1 small red onion very thinly sliced
  • 1 cup coarsely chopped parsley
  • 1 tbsp fresh lemon juice
  • 2 tsp sumac
  • a pinch Sel Magique (Classic or Spicy)


  • Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
  • Season both sides of lamb chops generously with Sel Magique and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
  • Let lamb sit at room temperature 1 hour before grilling.
  • 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.
  • Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of Sel Magique in a medium bowl.
  • Serve lamb chops with parsley salad on top. Season with Sel Magique!
  • Recipe found on