Charcoal Grilled Lamb Chops with Sumac Onions
- 2 each Racks of Lamb, frenched
- 1 C Red Wine Vinegar
- 1 C Lemon Juice
- 8 cloves Garlic
- 6 sprigs Rosemary
- 6 sprigs Mint
- 1 T Kosher Salt
- 1 tsp White Pepper
- 2 T Mustard Seeds
- 1 T Harissa Paste (found at a Mediterranean market)
- 2 each Red Onion, julienned
- 1 bunch Cilantro, chopped
- 1/4 C Sumac
Lamb Chops
Cut lamb into double bone chops. Place all remaining ingredients in food processor or blender
and puree until emulsified. Pour marinade over lamb and let marinate for 12 to 24 hours.
Heat up the charcoal grill and cook to desired doneness. Serve over rice pilaf or couscous,
with Sumac Onions.
Sumac Onions
Place all ingredients in a bowl and mix well. Serve with your favorite grilled meats.
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