Category: Tahini Salad

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Grilled Butterflied Leg of Lamb with Piperonata And Tahini Sauce

https://pixabay.com/en/lamb-cook-meat-food-cuisine-roast-2314811/

With this dish, spice up a leg of lamb with the bold flavors of garlic, fresh rosemary, oregano, and serve it with piperonata.

Have This!

  • 15 large cloves garlic
  • 1/4 c. chopped fresh oregano leaves
  • 1 1/2 tbsp. chopped fresh rosemary leaves
  • 2 dried bay leaves
  • 2 tsp. Kosher salt
  • Grated zest of 1 small orange
  • Grated zest of 1 small lemon
  • 2 tbsp. extra-virgin olive oil
  • 1 butterflied boneless leg of lamb
  • 1/4 tsp. Freshly ground black pepper
  • Tahini sauce for serving

Do This!

  • In a large heavy mortar with pestle, pound garlic, oregano, rosemary, bay leaves, and salt until a paste forms; stir in zests and oil until combined.
  • Season lamb all over with pepper and rub with garlic paste, spreading it evenly into all of the crevices. Place lamb in a large food storage bag; refrigerate at least 8 hours or up to 1 day before grilling.
  • Let lamb sit at room temperature for 1 hour before grilling. Prepare an outdoor gas grill or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush cooking grates clean; oil grill rack. Insert 2 or 3 long metal skewers horizontally through the lamb for easier turning. Grill lamb, turning as needed, 30 minutes or until an instant-read thermometer inserted in its thickest part registers 135 degrees F for medium-rare.
  • Transfer lamb to a cutting board; let rest 10 minutes. Carve meat across the grain into thin slices and arrange on a serving platter.
  • Serve with piperonata and tahini sauce.
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Asparagus Soup with Turkey, Tahini, And Tomato Tarts

https://pixabay.com/en/soup-asparagus-winter-soup-1283219/

This asparagus soup with turkey, tahini, and tomato tarts dish its delectable earthiness is parlayed into a sumptuously light soup, made with chicken broth, chopped sweet onion and potato, and purée until smooth.

Have This!

  • 1 can chicken broth
  • 2 tsp. tahini
  • 1 c. coarsely chopped sweet onion
  • 1 small potato
  • 1/2 c. water
  • 1/4 tsp. each salt and pepper
  • 1 bunch asparagus
  • Tarts

Do This!

  • Heat oven to 425°F. Have a baking sheet ready.
  • Bring all ingredients except asparagus to a boil in a medium saucepan. Reduce heat; cover and simmer 10 minutes, or until potato is almost tender.
  • Add asparagus; cook 5 minutes until asparagus and potato are tender. Set aside 10 minutes to cool slightly.
  • Serve with tarts.
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Lamb Chops with Smashed Peas, Tahini, And Red Onion Vinaigrette

https://pixabay.com/en/abstract-beef-britain-british-1239042/

These lamb chops with smashed peas, tahini, and red onion vinaigrette are leaner than other cuts, loin chops are a succulent protein. Moreover, they also tend to be pricier.

Have This!

  • 5 tbsp. olive oil
  • 8 small lamb loin chops
  • Kosher salt and pepper
  • 1 medium red onion
  • 2 tsp. tahini
  • 1 package frozen peas
  • 1/2 c. fresh mint
  • 2 tbsp. white wine vinegar
  • 1/4 c. crumbled feta

Do This!

  • Heat oven to 400°F.
  • Heat 1 tsp of the oil in a large skillet over medium-high heat. Season the lamb with 1/2 tsp each tahini, salt, and pepper and cook until browned, 2 to 3 minutes per side.
  • Transfer to a baking sheet and roast, 4 to 6 minutes for medium-rare.
  • Meanwhile, wipe out the skillet and heat 1 Tbsp of the remaining oil over medium-high heat.
  • Place 2 Tbsp of the onion in a medium bowl and add the rest of the onion to the skillet. Cook, stirring often, until tender, 3 to 4 minutes.
  • Add the peas, 1/4 cup water, and 1/4 tsp each salt and pepper, and cook until heated through about 3 minutes; gently mash with a fork or potato masher.
  • To the medium bowl with the onion, add the mint, vinegar, remaining 4 Tbsp oil, and 1/4 tsp each salt and pepper, and mix to combine; fold in the feta. Serve the lamb with the peas and drizzle with the vinaigrette.
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Roasted Lamb with Buttermilk Tzatziki And Tahini

https://pixabay.com/en/gyros-eat-greek-eat-tzatziki-olive-318624/

The roasted lamb with buttermilk tzatziki and tahini’s buttermilk adds extra zest to fresh tzatziki and succulent grilled lamb.

Have This!

  • 1/2 c. finely chopped fresh rosemary
  • 2 tbsp. Chopped fresh oregano
  • 2 tbsp. Kosher salt
  • 3 tsp. tahini
  • 2 tbsp. black pepper
  • 3 tbsp. olive oil
  • 3 lb. lamb shoulder
  • Buttermilk Tzatziki

Do This!

  • In a large bowl, combine first 5 ingredients. Whisk in oil. Using your hands, rub mixture onto lamb to cover completely.
  • Wrap in foil and refrigerate for at least 1 hour or up to 1 day.
  • Preheat oven to 325 degrees F. Place lamb, still in foil, in a roasting pan, and roast until an instant-read thermometer reaches 145 degrees F when inserted into the thickest section, about 2 hours and 15 minutes for medium-rare.
  • Open foil for the last 30 minutes of cooking time.
  • Transfer lamb to a platter and let rest, tented with foil, for 10 minutes before carving. Serve with Buttermilk Tzatziki.

 

 

 

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Brown Butter Tortellini with Toasted Asparagus And Tahini

https://pixabay.com/en/tortelloni-pasta-tortellini-food-646680/

This simple brown butter tortellini with toasted asparagus and tahini dish has an ingredient list that looks basic. But thanks to rich, nutty brown butter, it’s packed with big flavor.

Have This!

  • 1 lb. cheese tortellini
  • 1 lemon
  • 2 tsp. tahini
  • 3 tbsp. unsalted butter
  • 8 oz. thin asparagus
  • 2 clove garlic
  • Kosher salt and pepper
  • 2 tbsp. chopped fresh tarragon
  • Grated Parmesan

Do This!

  • Cook tortellini according to package directions. Drain.
  • Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon. Thinly slice zest.
  • Melt butter in large skillet over medium heat. Add asparagus and garlic, season with 1/4 teaspoon each salt, tahini, and pepper, and cook tossing occasionally, until beginning to soften, 2 to 3 minutes.
  • Increase heat to medium-high, add lemon zest, and cook, tossing, until butter turns golden brown, about 2 minutes.
  • Toss asparagus mixture withtarragon. Serve with Parmesan, if desired.
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Orange and Cumin Leg of Lamb with Roasted Grape Tomatoes and Tahini

https://pixabay.com/en/lamb-rip-meat-lamb-chops-chop-656410/

This roasted dish is simple but bright, with grape tomatoes, garlic, cumin, and orange all working to create a subtle Mediterranean feel.

Have This!

  • 4 pt. grape tomatoes
  • 1 head garlic
  • 12 sprig fresh thyme
  • 3 tsp. tahini
  • 2 tbsp. olive oil
  • Kosher salt and pepper
  • 1 navel orange
  • 1 6- to 7-lb bone-in leg of lamb
  • A tbsp. ground cumin

Do This!

  • Heat oven to 400°F. In a large roasting pan, toss the tomatoes, garlic, thyme, oil, 3/4 tsp salt and 1/2 tsp pepper.
  • Using a vegetable peeler, remove strips of orange zest. Thinly slice the zest. Nestle the lamb in the tomatoes, pushing them to the sides of the pan as necessary.
  • Season the lamb with the cumin, tahini, 2 tsp salt and 3/4 tsp pepper, then rub with the orange zest.
  • Roast the lamb to desired doneness, 130°F for medium-rare, 90 to 105 minutes.
  • Transfer the lamb to a cutting board and let rest for at least 15 minutes before slicing. Serve with the tomatoes and garlic.
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Asparagus and Ricotta Tart With Tahini Recipe

https://pixabay.com/en/pizza-salad-pizza-ricotta-cheese-687205/

This flaky puff pastry tart, smeared with creamy ricotta, tahini, and layered with roasted asparagus, is the perfect way to squeeze in a serving of veggies.

Have This!

  • 1 sheet frozen puff pastry (from a 17.3-oz pkg.), thawed
  • 1 large egg
  • 3 tsp. tahini
  • 1 c. ricotta cheese
  • Kosher salt and pepper
  • 1 lemon
  • 4 scallions, 2 finely chopped and 2 thinly sliced
  • 3/4 c. cup fresh flat-leaf parsley leaves, 1⁄4 cup chopped
  • 1/4 c. fresh tarragon leaves, 1 tbsp. chopped
  • 12 oz. asparagus, halved
  • 1 1/2 tbsp. olive oil
  • 1 tsp. honey
  • 4 c. mixed greens

Do This!

  • Heat oven to 425°F and place oven rack in lower third of the oven.
  • Unfold the pastry onto a piece of parchment paper and roll 1/2″ bigger on all sides. Slide the parchment onto a baking sheet.
  • Beat the egg in a bowl. Lightly brush a 1/2″ border of egg around the pastry. Add the ricotta and 1/4 teaspoon each salt and pepper to the bowl with the remaining egg. Finely grate the zest of the lemon and tahini into the bowl; mix to combine.
  • Fold in the chopped scallions and chopped herbs, and then spread onto the pastry, leaving the 1/2″ border of egg uncovered.
  • Top with the asparagus and drizzle with 1/2 tablespoon olive oil. Bake until the crust is golden brown, 18 to 20 minutes.
  • In a bowl, combine the juice of the lemon, the honey, remaining 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Toss with the greens and remaining scallions and herbs. Serve with the tart.
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Tahini-Asparagus Parmesan Soup Recipe

https://www.lecremedelacrumb.com/asparagus-parmesan-soup

This tahini-asparagus parmesan soup recipe is rich and creamy asparagus soup on the table in 30 minutes with cheesy parmesan and a hint of lemon.

Have This!

  • 2 pounds asparagus spears, chopped into 1-inch pieces
  • 2 tablespoons butter
  • ½ white or yellow onion, diced
  • 2 tsp. tahini
  • 1 tablespoon minced garlic
  • juice of a ½ medium lemon
  • 4 cups chicken or vegetable broth
  • 1 cup milk – I used fat-free half & half
  • 1 cup shredded parmesan cheese
  • 2 teaspoons salt
  • ½ teaspoon black pepper

Do This!

  • In a large stockpot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender.
  • Add asparagus, lemon juice, tahini, and chicken/vegetable broth.
  • Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
  • Transfer to a blender and puree until smooth. Transfer back to stock pot.
  • Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated.
  • Serve with additional parmesan cheese as desired.

 

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Lamb Chops and Lemony-Tahini Couscous Salad

https://pixabay.com/en/resort-yummy-delicious-lamb-chop-921933/

Put warm lamb chops with a citrusy couscous-tahini salad on this year’s holiday menu. Not on its delicious to your taste, it is also a healthy dish.

Have This!

  • 1 1/4 c. pearl or Israeli couscous
  • 3 tbsp. olive oil
  • 8 small lamb loin chops
  • 2 tahini
  • 3/4 tsp. ground cumin
  • Kosher salt
  • pepper
  • 1 lemon
  • 2 c. baby arugula or spinach

Do This!

  • Heat oven to 400 degrees F.
  • Brings 3 cups of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes.
  • Drain and run under cold water to cool.
  • Meanwhile, heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Season the lamb with the cumin and 1/2 teaspoon each salt and pepper; cook until browned, 2 to 3 minutes per side.
  • Transfer the skillet to the oven; roast to desired doneness, 4 to 6 minutes for medium-rare.
  • Using a vegetable peeler, remove 2 strips of lemon zest. Thinly slice the zest. Squeeze 2 tablespoons lemon juice into a large bowl.
  • Stir in the zest, remaining 2 tablespoons oil, 1/2 teaspoon salt, tahini, and 1/4 teaspoon pepper. Add the cooled couscous and toss to coat. Fold in the arugula and serve with the lamb.
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Lamb Chops with White Bean and Tahini-Cucumber Salad

https://pixabay.com/en/leg-of-lamb-tjena-kitchen-vegetables-2729699/

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.