That lamb chop looks sexy, doesn’t it? Don’t be fooled, though, for it is not the star of this recipe. That distinction belongs to the beautiful pool of green tahini sauce in which it is languishing. The sauce deserves top billing because A) It’s a great way to use more of the tahini (our new “It” ingredient), B) It’s a fantastic way to use up leftover herbs, C) It’s gluten free, soy free and vegan, and perhaps most importantly, D) It goes with EVERYTHING. Honoring the Middle Eastern and Mediterranean origins of tahini, we opted to feature it with za’atar seasoned lamb chops. Za’atar is quickly becoming a favorite seasoning blend—right up there with Herbes de Provence if you can believe it.
Its complex blend of herbs and spices make it a fantastic way to lend an exotic note to any dish in one simple step. It does wonders with the lamb chops. They couldn’t be simpler to prepare, because you just season them and sear them in a hot pan. Easy peasy. You can give them even more flavor, texture and color with a garnish of chopped pistachios and a quick chiffonade of fresh mint.
As for the sauce, while it’s not quite that simple, it is far from complicated. You pulse the garlic and herbs into a fine chop, then add the rest of the ingredients and process them down to a smooth purée. Again, easy peasy.
What you end up with is a creamy sauce (without a trace of milk, butter or cream, btw) that is something like the culinary equivalent of “Whisper Down the Lane.” The lemon plays into the citrus note the parsley, which plays into the herbal note of the mint, which serves as a bright counterpoint to the oil and spice of the tahini. This means that the tongue coating quality of the tahini is actually a good thing. Those flavors linger and marry for a bit, then you have a distinct, nutty finish.
Like many of our other favorite sauces, this is rich, complex and versatile. It’s really lovely, and did we mention, by any chance, that it goes with everything? Given that it comes together so quickly—seriously, it takes longer to collect the ingredients than it does to make the sauce—it’s a perfect way to jazz up anything from roasted or grilled meats, poultry and fish, to cooked vegetables or simple crudités. It also holds really well in the fridge, too, so feel free to make it a day or two in advance.
It’s great served chilled as a dip, or you can let it come to room temperature and use it as a dressing or sauce. Some people have even been known to eat it with a spoon. *cough-Grace* Hey, it’s a tough job, but somebody’s gotta do it. We hope you enjoy it as much as we did. Happy Summer!
- 2 cloves garlic, peeled
- ½ cup fresh flat-leaf parsley
- ½ cup fresh mint
- ½ cup tahini
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup cold water, plus more if needed)
- 8 lamb chops (about 2 pounds)
- 2 tablespoons za’atar
- Kosher salt and pepper
- 2 tablespoons vegetable or other neutral oil
- 2 tablespoons roughly chopped mint leaves, for garnish
- ¼ cup shelled pistachios, roughly chopped, for garnish
- To make the Green Tahini Sauce: pulse garlic cloves, parsley and mint in the food processor until finely chopped. Add tahini, lemon juice, and water and blend until combined. The sauce should be thick, but a little bit runnier than mayonnaise; add another teaspoon or two of water if needed. Season with salt to taste
- To prepare the lamb: rub lamb chops generously on both sides with za’atar seasoning, then sprinkle with salt and pepper. Heat oil in a large skillet over medium heat. Working in batches if necessary, cook lamb chops until brown and fragrant, about 2 to 3 minutes per side for medium-rare. Alternatively, if you have a grill, coat grill grate with oil before heating, and grill lamb chops, again cooking for 2 to 3 minutes per side for medium-rare.
- To serve: Spread a tablespoon or two of Green Tahini Sauce on a plate and place one (if serving as a first course) or two (if serving as an entree) lamb chops on top. Garnish with chopped mint and pistachios.
Leave a Reply