Turkish lamb chops with tahini dressing recipe
Turkish lamb chops with tahini dressing and pickled red onions This dinner is packed with spicy flavours but is quick and easy to throw together at the end of a busy day. 50ml/2fl oz red wine vinegar 10–15g/¼–½oz caster sugar1 red onion, cut into thin chunkspinch salt1 tbsp chopped fresh dill1 tbsp chopped fresh parsley3 pickled chillies, chopped 50ml/2fl oz red wine vinegar 10–15g/¼–½oz caster sugar 1 red onion, cut into thin chunks pinch salt 1 tbsp chopped fresh dill 1 tbsp chopped fresh parsley 3 pickled chillies, chopped 1 tbsp dried oregano 2 tsp cumin seeds 2 tsp coriander seeds 1 tbsp Aleppo pepper 1 tsp black peppercorns 2 tsp garlic powder 2 tsp fennel seeds 1 bay leaf, chopped 2 tbsp olive oil 1 tbsp dried oregano 2 tsp cumin seeds 2 tsp coriander seeds 1 tbsp Aleppo pepper 1 tsp black peppercorns 2 tsp garlic powder 2 tsp fennel seeds 1 bay leaf, chopped 2 tbsp olive oil 6 lamb chops 6 lamb chops 3 garlic cloves, minced2 tbsp tahini1–2 lemons, juice only 1 tsp cumin seeds, crushed 3 garlic cloves, minced 2 tbsp tahini 1–2 lemons, juice only 1 tsp cumin seeds, crushed 1 tbsp pomegranate molasses 1 tsp Dijon mustard 1 tsp runny honey1 tbsp red wine vinegar3 tbsp olive oil 1 tbsp pomegranate molasses 1 tsp Dijon mustard 1 tsp runny honey 1 tbsp red wine vinegar 3 tbsp olive oil 100g/3½oz pine nuts, toastedfresh picked herbs 100g/3½oz pine nuts, toasted fresh picked herbs Method To make the onions, heat the vinegar and sugar in a small saucepan and cook until the sugar has dissolved. Lightly season the onions with a pinch of salt and leave to steep in the vinegar until cool. Remove the onion from the vinegar and mix with the herbs and chillies in a small bowl. Set aside. To make the seasoning, grind all of the ingredients coarsely together with a pestle and mortar. Add the olive oil, then massage the seasoning into the lamb chops and leave to marinate for at least 30 minutes, or overnight if you have the time. When you're ready to cook, preheat a dry griddle or frying pan over a medium-high heat. Add the chops to the pan and lay something on top to weigh them down and press them against the bars of the griddle. Cook for a few minutes on each side. Leave to rest. To make the tahini dressing, whisk all the ingredients together in a small bowl and slowly add just enough water to loosen and emulsify to a dressing consistency. To make the pomegranate dressing, mix the molasses, mustard, honey, vinegar and oil in a small bowl. Taste and adjust if preferred. To serve, spoon the tahini dressing onto a serving dish. Spoon over some pomegranate dressing, add the chops and top with the pickled red onions. Garnish with toasted pine nuts and fresh herbs. To make the onions, heat the vinegar and sugar in a small saucepan and cook until the sugar has dissolved. Lightly season the onions with a pinch of salt and leave to steep in the vinegar until cool. Remove the onion from the vinegar and mix with the herbs and chillies in a small bowl. Set aside. To make the onions, heat the vinegar and sugar in a small saucepan and cook until the sugar has dissolved. Lightly season the onions with a pinch of salt and leave to steep in the vinegar until cool. Remove the onion from the vinegar and mix with the herbs and chillies in a small bowl. Set aside. To make the seasoning, grind all of the ingredients coarsely together with a pestle and mortar. Add the olive oil, then massage the seasoning into the lamb chops and leave to marinate for at least 30 minutes, or overnight if you have the time. To make the seasoning, grind all of the ingredients coarsely together with a pestle and mortar. Add the olive oil, then massage the seasoning into the lamb chops and leave to marinate for at least 30 minutes, or overnight if you have the time. When you're ready to cook, preheat a dry griddle or frying pan over a medium-high heat. Add the chops to the pan and lay something on top to weigh them down and press them against the bars of the griddle. Cook for a few minutes on each side. Leave to rest. When you're ready to cook, preheat a dry griddle or frying pan over a medium-high heat. Add the chops to the pan and lay something on top to weigh them down and press them against the bars of the griddle. Cook for a few minutes on each side. Leave to rest. To make the tahini dressing, whisk all the ingredients together in a small bowl and slowly add just enough water to loosen and emulsify to a dressing consistency. To make the tahini dressing, whisk all the ingredients together in a small bowl and slowly add just enough water to loosen and emulsify to a dressing consistency. To make the pomegranate dressing, mix the molasses, mustard, honey, vinegar and oil in a small bowl. Taste and adjust if preferred. To make the pomegranate dressing, mix the molasses, mustard, honey, vinegar and oil in a small bowl. Taste and adjust if preferred. To serve, spoon the tahini dressing onto a serving dish. Spoon over some pomegranate dressing, add the chops and top with the pickled red onions. Garnish with toasted pine nuts and fresh herbs. To serve, spoon the tahini dressing onto a serving dish. Spoon over some pomegranate dressing, add the chops and top with the pickled red onions. Garnish with toasted pine nuts and fresh herbs.