Lamb Chops in Plum Marinade with Pistachio, Sumac and Mint


Lamb Chops in Plum Marinade with Pistachio, Sumac and Mint


I love to sneak in a dish that has just the right balance of slightly sweet and tangy flavors. My lamb chops are propelled to seventh flavor heaven by a marinade that melds plum jam, balsamic vinegar with mint and rosemary. I suggest you make more than you think you will need, as they will vanish before you eyes.

Serves 6 - 12



  1. 1C         Plum Jam
  2. 1T          Balsamic Vinegar
  3. 3T         Parsley, Roughly Chopped
  4. 3T         Mint, Roughly Chopped
  5. 1T          Rosemary,  Freshly Chopped
  6. 1T          Black Pepper, Freshly Ground
  7. D           Sea Salt, Freshly Ground
  8. 2T          Lemon Juice, Freshly Squeezed
  9. 4T          Olive Oil


  1. 12            Lamb Chops
  2. 3T           Olive Oil, For searing
  3. 1T            Sumac
  4. ½C          Pistachios, Toasted, Coarsely chopped
  5. 1C           Mint, Roughly Chopped
  6. 4T          Olive Oil, For drizzling 



  1. In a mixing bowl, whisk together jam, vinegar, parsley, mint, rosemary, pepper, salt, lemon juice and oil


  1. Clean chops of excess fat if any
  2. Arrange them on a rimmed baking tray
  3. Prick them with a fork
  4. Rub in the marinate all over them
  5. Pressing it down with your figures
  6. Cover and let sit for a while preferable for few hours or over night
  7. In a cast Iron pan, heat oil over high heat
  8. Add chops but not over crowd the pan
  9. Sear chops, 2 minutes or until lightly charred
  10. Turnover and sear for 1 minute
  11. Lower the heat and cook until your desired internal temperature is reached
  12. Remove from heat,
  13. Cover and let them sit for 10 minutes before serving


  1. Arrange chops on a serving platter
  2. Sprinkle with sumac
  3. Sprinkle with pistachio and mint
  4. Drizzle oil and serve