Lamb Chops with Green Tahini Sauce
 
 
Ingredients
  • 2 cloves garlic, peeled
  • ½ cup fresh flat-leaf parsley
  • ½ cup fresh mint
  • ½ cup tahini
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • ¼ cup cold water, plus more if needed)
  • 8 lamb chops (about 2 pounds)
  • 2 tablespoons za’atar
  • Kosher salt and pepper
  • 2 tablespoons vegetable or other neutral oil
  • 2 tablespoons roughly chopped mint leaves, for garnish
  • ¼ cup shelled pistachios, roughly chopped, for garnish
Instructions
  1. To make the Green Tahini Sauce: pulse garlic cloves, parsley and mint in the food processor until finely chopped. Add tahini, lemon juice, and water and blend until combined. The sauce should be thick, but a little bit runnier than mayonnaise; add another teaspoon or two of water if needed. Season with salt to taste
  2. To prepare the lamb: rub lamb chops generously on both sides with za’atar seasoning, then sprinkle with salt and pepper. Heat oil in a large skillet over medium heat. Working in batches if necessary, cook lamb chops until brown and fragrant, about 2 to 3 minutes per side for medium-rare. Alternatively, if you have a grill, coat grill grate with oil before heating, and grill lamb chops, again cooking for 2 to 3 minutes per side for medium-rare.
  3. To serve: Spread a tablespoon or two of Green Tahini Sauce on a plate and place one (if serving as a first course) or two (if serving as an entree) lamb chops on top. Garnish with chopped mint and pistachios.
Recipe by Allons-Eat! at https://www.allonseat.com/lamb-chops-with-green-tahini-sauce/