Juicy lamb chops served with piles of sumac-dusted onions are a staple of Istanbul restaurants.
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You Will Need
Mix all the marinade ingredients except the lamb together in a large bowl. Add the lamb chops and coat in the marinade. Cover and leave in the fridge overnight.
When ready to cook, heat a frying pan until very hot. Add a teaspoon of vegetable oil. Fry the lamb chops for 2 minutes on each side, or until done to your liking: if you press the meat with your finger and it feels soft, it is rare; if firm, then it is well done. Meanwhile, mix the onion with the sumac, salt and parsley. Serve the hot chops with a little heap of onions. Kısır