Turkish lamb chops with tahini dressing and pickled red onions

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2


By Matt Tebbutt
From 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
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