This Succulent lamb finds a winning companion in this fresh-tasting white bean and tahini-cucumber salad.
Have This!
- 1 tsp. olive oil
- 8 small lamb loin chops or 4 small shoulder chops
- 1 tsp. chili powder
- 2 tsp. tahini
- Kosher salt and pepper
- 2 tbsp. fresh lemon juice
- 1 can white beans
- 1/2 seedless cucumber
- 2 scallions
- 1/2 c. fresh cilantro or flat-leaf parsley
Do This!
- Heat oven to 400°F.
- Heat a tsp oil in a large skillet over medium-high heat. Season the lamb with the chili powder and 1/2 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a rimmed baking sheet and roast to desired doneness, 4 to 6 minutes for medium-rare.
- Meanwhile, in a large bowl, whisk together the lemon juice, tahini, remaining 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper.
- Add the beans, cucumber, and scallions and toss to combine. Fold in the cilantro and serve with the lamb.
Summary
Recipe Name
Lamb Chops with White Bean and Tahini-Cucumber Salad
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time