Lamb Loin Chops with Cucumber Mint Salad and Sweet and Smoky Tahini - Superior Farms
Lamb Loin Chops with Cucumber Mint Salad and Sweet and Smoky Tahini
Lamb Loin Chops with Cucumber Mint Salad and Sweet and Smoky Tahini

Lamb Loin Chops with Cucumber Mint Salad and Sweet and Smoky Tahini

    

May 15, 2023

Recipe Provided By: Nik Sharma

Courtesy of American Lamb Board

  • Prep: 40 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Ingredients

Lamb Loin Chops

4 American lamb loin chops (about 1 to 1 1/2 pounds total weight)

3 to 4 cloves garlic (grated)

3 tbsp Extra-virgin olive oil

Fine sea salt

Ground black pepper

Tahini Dressing

1/4 cup Tahini

1/4 cup Extra-virgin olive oil

3 tbsp Fresh lemon juice

2 tbsp Honey, maple syrup, or agave

1 cloves Garlic (grated)

1 tbsp Dijon mustard

1/2 tsp Ground smoked sweet paprika

Fine sea salt

Ground black pepper

Cucumber Salad

1 Large English cucumber, diced

3 tbsp Fresh mint, (chopped or torn)

1/4 cup Smoked almonds, crushed

2 tbsp Fresh lemon juice

Fine sea salt

Ground black pepper

Directions

1Pat the lamb chops dry with clean paper towels and place the lamb in a zip-top bag or a dish that can accommodate the ribs in a single layer.

2Add the garlic and 2 tablespoons of olive oil, and season with salt and pepper to the lamb. Seal and shake the bag several times to coat the lamb well. Leave the lamb in the refrigerator for 30 minutes to 4 hours to marinate.

3When ready to cook, heat the grill pan on high. Cook the lamb chops on each side for 4 to 5 minutes on the grill until the meat develops a few grill marks. The USDA recommends a minimum internal temperature of 145F, followed by a 3-minute rest. Remove the chops from the pan, place them in a serving dish, and cover them with foil.

4While the lamb marinates, prepare the tahini dressing. Whisk the tahini, lemon juice, honey, garlic, Dijon mustard, and paprika in a medium bowl. Taste and season with salt and pepper. Keep aside until ready to serve. (This dressing can be made a day ahead and stored in an airtight container in the refrigerator until ready to use). Serve at room temperature.

5Prepare the cucumber salad 10 minutes before the lamb is cooked. Toss the cucumber with mint, almonds, and lemon juice. Season with salt and pepper. The cucumber salad is best prepared a few minutes before serving. If left to sit too long, it will turn watery.

6When ready to serve, place a cooked lamb chop on a serving plate with a generous amount of the cucumber salad and a spoonful of the tahini dressing. (Stir the tahini well before use).

Note:

1The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

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