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Sumac Grilled Lamb Chops
with Minted Chickpeas

This lamb rack-based recipe is inspired by the food of Lebanon. It is one of the countries that I have yet to visit but is very high on my bucket list. Eating this combination of grilled lamb chops with pomegranates, chickpeas and sumac spice makes me even more determined to head there as soon as I am able. 

A skillet full of Sumac Grilled Lamb Chops garnished with parsley and pomegranate by Simon Majumdar

Sumac Grilled Lamb Chops with Minted Chickpeas Recipe

(Serves About 4)


For the Lamb Chops:

  • 2 x 1.5-lb. Lamb Racks

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Freshly Ground Black Pepper

  • 2 Teaspoons Sumac Spice

  • 4 Tablespoons Extra Virgin Olive Oil

  • 2 Cloves Garlic (Minced)

  • 1/8 Cup Pomegranate Molasses



For the Chickpeas:

  • 2 Tablespoons Extra Virgin Olive Oil

  • 1 Large White Onion (Sliced)

  • Kosher Salt (To Taste)

  • Freshly Ground Black Pepper (To Taste)

  • 3 Cloves Garlic (Minced)

  • 1 Teaspoon Sumac

  • 1 Tablespoon Pomegranate Molasses

  • 1 x 14-oz Can Chopped Tomatoes (and its juices)

  • 2 x 14-oz Cans Chickpeas (Drained and rinsed)

  • ¼ Cup Fresh Mint (Finely Chopped)


For Garnish:

  • ½ Lemon (Zest and Juice)

  • ¼ Cup Fresh Italian Parsley (Finely Chopped)

  • ¼ Cup Pomegranate Seeds


For the Lamb Chops:

  1. In a large bowl, combine the salt, pepper, sumac, olive oil, minced garlic, and pomegranate molasses.

  2. Add the lamb chops and massage the spice mixture into the chops well, so they are completely coated.

  3. Cover the bowl with plastic wrap and place in the refrigerator for at least one hour.

  4. Bring them out to grill at least fifteen minutes before you are ready to cook them so they can come back up to room temperature.

  5. Grill the lamb chops for approximately 2-3 minutes per side (if you would like a slightly pink center) and then allow to rest for 5 minutes under a loose covering of foil.


For the Chickpeas:

  1. Add 2 tablespoons of olive oil to a wide frying pan.

  2. Add the onions, season with salt and pepper and cook for 2-3 minutes.

  3. Add the garlic and cook for 2 minutes.

  4. Add the sumac and cook for 1-2 minutes.

  5. Add the pomegranate molasses and combine well.

  6. Add the chopped tomatoes and juices and cook for 1-2 minutes.

  7. Add the chickpeas and allow to cook for 2-3 minutes.

  8. Remove from the heat and add the fresh mint.

  9. Check for seasoning, and add more salt and pepper to taste.


To Finish the Dish:

  1. Lay the chickpeas on a serving platter.

  2. Place the lamb chops on top of the chickpeas.

  3. Sprinkle with fresh lemon juice and the zest.

  4. Sprinkle with fresh parsley.

  5. Top with pomegranate seeds.

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