Tag: Tahini Recipe

Posted on

Cherry-and-Port-Glazed Rack of Lamb With Tahini Sauce

https://pixabay.com/en/meat-lamb-chop-food-grilling-1916511/

Pique your senses with this cherry-and-port-glazed rack of lamb with tahini sauce recipe with cherry preserves, thyme, port, and sea salt.

Have This!

  • 1 1/2 c. cherry preserves
  • 3/4 c. ruby port
  • 1 clove garlic
  • 4 sprig fresh thyme
  • 1 tbsp. chopped thyme leaves
  • 2 rack lamb
  • Salt
  • Pepper
  • Tahini Sauce

Do This!

  • Preheat oven to 450 degrees F. Line a roasting pan with aluminum foil and set aside. In a small saucepan over medium heat, bring cherry preserves, port, garlic, and thyme sprigs to a boil.
  • Let boil for 2 to 3 minutes, then remove from heat. Reserve one-third sauce for basting and set aside remaining for serving.
  • In a small bowl, combine chopped thyme, 3/4 teaspoon sea salt, and 1 teaspoon freshly ground pepper, and rub over lamb.
  • Set racks upright in the prepared pan by propping them against each other, with meaty sides facing out and bones crisscrossing.
  • Roast lamb for 15 minutes. Continue to roast lamb, basting with reserved cherry-port sauce every 5 minutes, until meat reaches desired doneness — an additional 10 minutes for rare, 15 for medium-rare, 20 for medium. Allow lamb to rest for 15 to 20 minutes
  • . Carve between ribs and serve with tahini sauce.
Posted on

Spinach and Pine Nut Stuffed Leg of Lamb With Tahini Sauce

https://pixabay.com/en/lamb-appetizer-chop-food-fresh-2310525/

Sweet golden raisins and buttery pine nuts are the perfect complements to this flavorful spinach and pine nut stuffed a leg of lamb with tahini sauce dish.

Have This!

  • 3 tbsp. olive oil
  • 1 large yellow onion
  • 1 package baby spinach
  • 2 clove garlic
  • 1/2 c. pine nuts
  • 1/2 c. golden raisins
  • 1 boneless leg of lamb
  • 1 tbsp. salt
  • Tahini sauce for serving
  • 1 tsp. Freshly ground pepper
  • 1 tsp. sweet paprika
  • A tsp. ground coriander

Do This!

  • Preheat the oven to 400 degrees F. Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil. Add the onion and sauté until softened, about 8 minutes.
  • Add the spinach and garlic, and sauté until the spinach is wilted about 4 minutes. Remove the pan from the heat and stir in the pine nuts and raisins.
  • Sprinkle the lamb with 1/2 tablespoon of salt and 1/2 teaspoon of pepper, then flip the meat and repeat.
  • Sprinkle one side with paprika and coriander, then evenly spread the spinach mixture on that side. Roll the lamb up from one long side then tie it with kitchen twine every 2 inches.
  • Transfer the lamb to a roasting pan and roast until an instant-read thermometer reaches 140 degrees F when inserted into the center (lamb will be medium-rare), about 1 hour.
  • Remove the lamb from the oven and let it rest 10 minutes before removing the twine and slicing.
  • Serve with tahini sauce

 

Posted on

Lamb Chops- Tahini with Chickpeas and Swiss Chard

https://pixabay.com/en/lamp-chop-meat-cutlet-prepared-802048/

This lamb chops- tahini with chickpeas and swiss chard recipe is full of Mediterranean ingredients, including chickpeas, greens, and lemon, comprise this quick and easy lamb chop dish.

Have This!

  • 15 rib lamb chops
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 2 tbsp. olive oil
  • 3/4 lb. Swiss chard
  • 1 can chickpeas
  • 2 tsp. tahini
  • 1 roasted red pepper from a jar
  • 1 tsp. minced garlic
  • 3 tbsp. chopped fresh oregano or parsley
  • 1 tsp. grated lemon zest
  • 2 tbsp. lemon juice

Do This!

  • Season lamb chops with half of the salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
  • Add half of the chops and cook 2 to 3 minutes per side for medium doneness. Transfer to a plate and loosely cover with foil while cooking remaining chops. Add to a plate and cover with foil.
  • Discard all but 1 1/2 tablespoons fat from skillet. Add Swiss chard and sauté 1 minute until wilted. Add chickpeas, tahini, red pepper, garlic, and oregano and continue to sauté 2 minutes. Remove from heat; stir in lemon zest, lemon juice, and remaining salt and pepper.
  • Spoon the chickpea mixture onto plates and top each with 3 lamb chops.
Posted on

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.
Posted on

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.

 

 

 

Posted on

Fusilli with Asparagus, Tahini, And Peas Recipe

https://pixabay.com/en/fusilli-pasta-ragu-meat-sauce-cheese-941914/

Fresh and full of flavor, this colorful dish features playful strands of long fusilli pasta with crisp sugar snap peas, tahini, and asparagus in a light shallot and lemon zest broth.

Have This!

  • 12 oz. long fusilli pasta
  • 1 lb. asparagus
  • 4 oz. sugar snap peas
  • 1 c. frozen peas
  • 1 1/2 tbsp. olive oil
  • 2 tsp. tahini
  • 3/4 c. minced shallots
  • 1/4 tsp. each salt and pepper
  • 1 c. the reduced-sodium chicken broth
  • 1 tsp. grated lemon zest
  • grated Parmesan

Do This!

  • Bring a 5- to 6-qt pot of salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done, and peas 2 minutes before done.
  • Drain pasta and vegetable mixture.
  • While pasta cooks, heat oil in a 10- to 12-in. nonstick skillet over medium heat. Add shallots, tahini, salt, and pepper; sauté 5 minutes until tender. Add broth; heat.
  • Return pasta and vegetable mixture to pasta pot.
  • Add shallot mixture and lemon zest; gently toss to mix and coat. Toss with Parmesan and serve.
Posted on

Asparagus-Rice Frittata With Tahini Sauce

https://pixabay.com/en/irish-meal-lasagne-beef-food-meal-3129974/

Fresh tarragon, asiago cheese, and pancetta make this asparagus-rice frittata with tahini sauce something special.

Have This!

  • 8 large eggs
  • 2 tbsp. water
  • 1 1/2 c. shredded Asiago cheese
  • 1 tbsp. chopped fresh tarragon
  • 4 oz. pancetta
  • 1 tbsp. olive oil
  • 1/2 lb. thin asparagus
  • Tahini sauce for serving

Do This!

  • In a medium bowl, whisk eggs with water until combined, then stir in cheese and tarragon; set aside.
  • In a 12-inch ovenproof skillet, cook pancetta in oil over medium heat 4 minutes, or until fat has rendered from pancetta; add asparagus and sauté 4 minutes or until crisp-tender. Stir in 2 cups cooked rice and cook, stirring, for 1 more minute.
  • Pour in egg mixture and stir to combine; spread into an even layer. Cover skillet with a lid, reduce heat to medium-low and cook 5 minutes. (Meanwhile, heat the broiler.)
  • Uncover skillet and place under broiler until frittata is set and the top is golden brown, about 3 minutes.
  • Loosen edges of frittata with a spatula; slide onto a cutting board. Cut into 8 wedges; serve with your favorite pasta sauce, if desired.
  • Serve with tahini sauce
Posted on

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.
Posted on

Asparagus, Tahini, And Potato Pizza

https://pixabay.com/en/pizza-meat-dough-greens-olives-2802332/

If you haven’t put potatoes and tahini on pizza before, be prepared.  The combo will ignite your taste buds. The trick for this recipe is to slice them very, very thin.

Have This!

  • Cornmeal
  • 1 lb. pizza dough
  • 2 medium Yukon gold or other waxy potatoes
  • 12 oz. asparagus
  • 1/2 red onion
  • 2 tsp. tahini
  • 2 tbsp. olive oil
  • Kosher salt and pepper
  • 2 oz. thinly sliced provolone cheese

Do This!

  • Heat oven to 425°F. Dust a baking sheet with cornmeal.
  • Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.
  • In a large bowl, toss the potatoes, tahini, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper.
  • Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.

 

 

Posted on

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.