Recipe Provided By: Nik Sharma
Courtesy of American Lamb Board
Prep Time40 minsCook Time10 minsTotal Time50 mins
Lamb Loin Chops
4 American lamb loin chops (about 1 to 1 1/2 pounds total weight)
3 garlic (grated)
3 tbsp Extra-virgin olive oil
Fine sea salt
Ground black pepper
Tahini Dressing
0.25 cup Tahini
0.25 cup Extra-virgin olive oil
3 tbsp Fresh lemon juice
2 tbsp Honey, maple syrup, or agave
1 Garlic (grated)
1 tbsp Dijon mustard
0.50 tsp Ground smoked sweet paprika
Fine sea salt
Ground black pepper
Cucumber Salad
1 English cucumber, diced
3 tbsp Fresh mint, (chopped or torn)
0.25 cup Smoked almonds, crushed
2 tbsp Fresh lemon juice
Fine sea salt
Ground black pepper
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:
7The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Ingredients
Lamb Loin Chops
4 American lamb loin chops (about 1 to 1 1/2 pounds total weight)
3 garlic (grated)
3 tbsp Extra-virgin olive oil
Fine sea salt
Ground black pepper
Tahini Dressing
0.25 cup Tahini
0.25 cup Extra-virgin olive oil
3 tbsp Fresh lemon juice
2 tbsp Honey, maple syrup, or agave
1 Garlic (grated)
1 tbsp Dijon mustard
0.50 tsp Ground smoked sweet paprika
Fine sea salt
Ground black pepper
Cucumber Salad
1 English cucumber, diced
3 tbsp Fresh mint, (chopped or torn)
0.25 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:
7The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Lamb Loin Chops with Cucumber Mint Salad and Sweet and Smoky Tahini
