Lamb Chops with White Bean and Tahini-Cucumber Salad

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.