Turkish Lamb Chops

1. Create Spice Blend

Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a bowl. Toast them gently in a small skillet over medium heat for about 1 to 2 minutes until they release their aromatic oils. Once toasted, transfer them to a mortar or spice grinder, adding 2 teaspoons of kosher salt and the black pepper. Grind this mixture to a coarse consistency that will adhere beautifully to the lamb.

2. Marinate Lamb Chops

Pat the spice mix onto the surface of the lamb chops, ensuring each piece is generously coated. Let the seasoned chops marinate for at least 30 minutes at room temperature, or, if you have more time, up to 24 hours in the refrigerator.

3. Prepare Tahini Sauce

In a food processor, blend the lemon juice, garlic, and 1¾ teaspoons of kosher salt. Let this mixture sit for about 10 minutes to mellow the garlic's pungency. Next, add the tahini and ground cumin. Slowly incorporate ice water, blending until the sauce reaches a smooth, creamy consistency.

4. Grill Lamb Chops

Heat your grill or broiler to high. Lightly brush the lamb chops with olive oil to prevent sticking. Grill or broil the chops for about 3 to 5 minutes on each side if they are 2 inches thick, aiming for a nice charred crust while keeping the inside juicy and tender. Let the lamb chops rest for 5 minutes after cooking.

5. Serve Lamb Chops

Serve the lamb chops drizzled with the creamy tahini sauce. Garnish with fresh dill sprigs and a dusting of sumac if desired.