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.
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