Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the pickled onions
- 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
For the seasoning
- 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
For the lamb chops
- 6 lamb chops
For the tahini dressing
- 3 garlic cloves, minced
- 2 tbsp tahini
- 1–2 lemons, juice only
- 1 tsp cumin seeds, crushed
For the pomegranate dressing
- 1 tbsp pomegranate molasses
- 1 tsp Dijon mustard
- 1 tsp runny honey
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
To serve
- 100g/3½oz pine nuts, toasted
- fresh picked herbs
Method
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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.
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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.
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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.
