Seven-Spice Grilled Lamb Chops with Parsley Salad
['1 cup plain whole-milk yogurt (not Greek)', '1 tsp. freshly ground black pepper', '1 tsp. ground coriander', '1 tsp. ground cumin', '1 tsp. paprika', '1/2 tsp. ground cardamom', '1/2 tsp. ground cinnamon', '1/2 tsp. ground nutmeg', '12 untrimmed lamb rib chops (about 3 lb.), patted dry', 'Kosher salt', '1 small red onion, very thinly sliced', '1 cup coarsely chopped parsley', '1 Tbsp. fresh lemon juice', '2 tsp. sumac']
Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
Let lamb sit at room temperature 1 hour before grilling.
Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.
Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
Serve lamb chops with parsley salad on top.
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