Prep: 10 minutes
Total: 6 hours
for the Istanbul spice mix:
1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1 tablespoon whole fennel seeds
1 teaspoon whole black peppercorns
4 lamb chops (about 12 ounces|350 grams), trimmed and cleaned
for the Galilei sauce:
3 ounces|100 grams white bread (about 4 slices), preferably a day old
1 tablespoon dried mint
1 tablespoon olive oil
1 small garlic clove
1 cup|250 grams plain yogurt
1 tablespoon toasted pine nuts
splash of white wine vinegar
kosher salt and freshly ground black pepper, to taste
1. Make the spice mix: In a small skillet, toast the spices over medium heat until they become fragrant, about 3 to 4 minutes. Remove from heat and cool slightly, then transfer to a spice grinder or mortar and pestle and grind to a powder.
2. Rub the lamb chops with the spice mix, transfer to a sheet tray, and refrigerate 6 to 12 hours.
3. In a food processor, process the bread, mint, olive oil, and garlic until fine. Transfer to a bowl and stir in the yogurt, pine nuts, vinegar, salt, and pepper and refrigerate until ready to use.
4. Remove the lamb chops from the refrigerator and set aside for 30 minutes.
5. Light a grill. Grill the lamb chops, flipping once, until cooked to desired doneness, about 8 minutes for medium. Transfer to a cutting board to rest for 10 minutes before platting with the Galilei sauce and a drizzle of olive oil.
READ MORE: A Modern Israeli Food Tour of London