Recipes
Spiced Lamb Chops with Tahini Lemon Sauce
Prep time:10 min
Total time:45 min
Serves 4
Ingredients
8 Longo’s Lamb Loin Chops (about 125g each)
2 tbsp Longo’s Extra Virgin Olive Oil
2 tbsp Longo’s Honey
Fresh mint or parsley leaves (optional)
Spice Rub
1 tsp Longo’s Essentials Ground Cumin
1 tsp each fennel seed and ground coriander
1/2 tsp each Longo’s Essentials Cinnamon, Garlic Powder and Crushed Cayenne Pepper Flakes
1/2 tsp salt
1/4 tsp ground black pepper
Tahini Lemon Sauce
3 tbsp tahini
2 tbsp Longo's Essentials Lemon Juice
1 tsp Longo’s Honey
1 small clove garlic, grated
1/4 tsp salt
Pinch Longo’s Essentials Ground Cumin
2 to 3 tbsp ice water (approx.)
Directions
- •Blend cumin, fennel, coriander, cinnamon, garlic powder, pepper flakes, salt and pepper together in small bowl; set aside.
- •Whisk tahini with lemon juice, honey, garlic, salt and cumin; whisk in water, 1 tbsp at a time, until sauce is pourable. (If making ahead, you may need to whisk in a little extra water to loosen.)
- •Score fat on sides of chops and arrange on nonstick, foil-lined rimmed baking sheet. Rub lamb all over with Spice Rub. Drizzle with oil and rub again until lamb is evenly coated. Let stand for 20 minutes.
- •Preheat broiler to high and arrange rack in centre of oven. Roast lamb for 4 minutes per side. Drizzle chops with honey and roast, turning once, for 4 to 5 additional minutes or until caramelized. Tent with foil and let stand for 5 minutes before serving. Arrange chops on a platter and garnish with mint, if using. Serve with tahini sauce.
Spice Rub
Tahini Lemon Sauce
A dash of advice
Tips: If you don’t have nonstick foil, use heavy-duty foil and lightly coat with
cooking spray. Measure out 1 tsp of the Spice Rub before coating lamb and toss with small quartered or baby carrots; roast for 20 minutes at 425°F while the chops are standing to develop flavour.
Nutritional Information
Per serving: 330 calories
- Protein 18g
- Fibre 2g
- Fat 23g
- Sugar 10g
- Carbs 15g
- Sodium 510mg
