SPICED LAMB CHOPS WITH TAHINI LEMON SAUCE
RECIPE TYPE
Lamb
SERVES
4
Prep time: 10 min
Total time: 45 min
Ingredients
INGREDIENTS
8 Longo’s Lamb Loin Chops (about 125g each) |
2 tbsp Longo’s Extra Virgin Olive Oil |
2 tbsp Longo’s Honey |
Fresh mint or parsley leaves (optional) |
Spice Rub: |
1 tsp Longo’s Essentials Ground Cumin |
1 tsp each fennel seed and ground coriander |
1/2 tsp each Longo’s Essentials Cinnamon, Garlic Powder and Crushed Cayenne Pepper Flakes |
1/2 tsp salt |
1/4 tsp ground black pepper |
Tahini Lemon Sauce: |
3 tbsp tahini |
2 tbsp Longo's Essentials Lemon Juice |
1 tsp Longo’s Honey |
1 small clove garlic, grated |
1/4 tsp salt |
Pinch Longo’s Essentials Ground Cumin |
2 to 3 tbsp ice water (approx.) |
Directions
DIRECTIONS
Spice Rub:
Blend cumin, fennel, coriander, cinnamon, garlic powder, pepper flakes, salt and pepper together in small bowl; set aside.
Tahini Lemon Sauce:
Whisk tahini with lemon juice, honey, garlic, salt and cumin; whisk in water, 1 tbsp at a time, until sauce is pourable. (If making ahead, you may need to whisk in a little extra water to loosen.)
Score fat on sides of chops and arrange on nonstick, foil-lined rimmed baking sheet. Rub lamb all over with Spice Rub. Drizzle with oil and rub again until lamb is evenly coated. Let stand for 20 minutes.
Preheat broiler to high and arrange rack in centre of oven. Roast lamb for 4 minutes per side. Drizzle chops with honey and roast, turning once, for 4 to 5 additional minutes or until caramelized. Tent with foil and let stand for 5 minutes before serving. Arrange chops on a platter and garnish with mint, if using. Serve with tahini sauce.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 18g | Fibre 2g |
Fat 23g | Sugar 10g |
Carbs 15g | Sodium 510mg |
