Lamb Chops With Dates Feta And Tahini Recipes

LAMB CHOPS WITH FETA

Steps:

• Brown the chops in their own fat on both sides.
• Press the clove of garlic through a press directly over the chops; sprinkle chops with oregano, lemon juice and pepper to taste.
• Slice feta into strips and arrange on top of chops. Cover; reduce heat so chops simmer and cook about 20 minutes, until chops are tender.

TURKISH LAMB CHOPS WITH SUMAC, TAHINI, AND DILL

Steps:

• Prepare the lamb:
• Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a small bowl. Heat a small skillet over medium-low heat, add the spice mixture, and toast until fragrant, 1 to 2 minutes. Pour the mixture into a mortar or spice grinder, add the salt and black pepper, and either pound or briefly grind until you get a coarse-textured spice mix. Don't overdo it if you've gone electric here-the coarse texture is an essential part of the dish.
• Pat the spice mixture all over the lamb chops, and let them marinate at room temperature for at least 30 minutes, or uncovered in the fridge for up to 24 hours.
• Make the tahini sauce:
• While the lamb is marinating, in a food processor, blend the lemon juice, garlic, and salt. Let the mixture sit for 10 minutes. Then add the tahini and ground cumin, and blend until a thick paste forms. With the processor running, gradually add the ice water, 1 tablespoon at a time, until the sauce is smooth enough to drizzle.
• Heat a grill or broiler to high.
• Drizzle the chops lightly with olive oil. Grill the chops until they are charred on the outside and cooked to taste within (or broil the chops on a broiler pan or rimmed baking sheet). Cooking time will depend on how thick your chops are, so watch them carefully: 2-inch-thick bone-in chops will take at least 3 to 5 minutes per side for rare. You'll need less time for thinner chops, and more time if you like them cooked medium rare or beyond. Let the lamb rest for 5 minutes before serving.
• To serve, drizzle the tahini sauce over the chops, and garnish them with the dill sprigs. Add a dusting of the red sumac if you like.

LAMB CHOPS WITH DATES, FETA, SUMAC AND TAHINI

Steps:

• In a 9x13 baking dish, combine 1/3C oil, cumin, 2 garlic cloves, Aleppo pepper and half of the lemon juice. Add lamb, turn to coat, cover and chill for 30 min to 2 hours.
• Blend to combine remaining garlic, 3T oil, tahini, yogurt, salt and pepper and 3T water. Blend until thick and heavy; adding more water if necessary. Set aside.
• Heat grill or cast iron skillet over high heat. Remove lamb from marinade, season with salt and pepper and cook to taste. In large bowl, whisk together remaining 3T oil, vinegar and salt and pepper. Toss in dates, feta, mint and dill. Plate chops, drizzle with tahini dressing and date mixture. Garnish with sumac.