|COURSE||PREP TIME||COOK TIME||SERVES|
10 MIN, 20 MIN MARINATION
8 Longo’s Lamb Loin Chops (about 125g each)
2 tbsp Longo’s Extra Virgin Olive Oil
2 tbsp Longo’s Honey
Fresh mint or parsley leaves (optional)
1 tsp Longo’s Essentials Ground Cumin
1 tsp each fennel seed and ground coriander
1/2 tsp each Longo’s Essentials Cinnamon, Garlic Powder and Crushed Cayenne Pepper Flakes
1/2 tsp salt
1/4 tsp ground black pepper
Tahini Lemon Sauce:
3 tbsp tahini
2 tbsp Longo's Essentials Lemon Juice
1 tsp Longo’s Honey
1 small clove garlic, grated
1/4 tsp salt
Pinch Longo’s Essentials Ground Cumin 2 to 3 tbsp ice water (approx.)
Spice Rub: Blend cumin, fennel, coriander, cinnamon, garlic powder, pepper flakes, salt and pepper together in small bowl; set aside.
Tahini Lemon Sauce: Whisk tahini with lemon juice, honey, garlic, salt and cumin; whisk in water, 1 tbsp at a time, until sauce is pourable. (If making ahead, you may need to whisk in a little extra water to loosen.)
Score fat on sides of chops and arrange on nonstick, foil-lined rimmed baking sheet. Rub lamb all over with Spice Rub. Drizzle with oil and rub again until lamb is evenly coated. Let stand for 20 minutes.
Preheat broiler to high and arrange rack in centre of oven. Roast lamb for 4 minutes per side. Drizzle chops with honey and roast, turning once, for 4 to 5 additional minutes or until caramelized. Tent with foil and let stand for 5 minutes before serving. Arrange chops on a platter and garnish with mint, if using. Serve with tahini sauce.
TIP: If you don’t have nonstick foil, use heavy-duty foil and lightly coat with cooking spray. Measure out 1 tsp of the Spice Rub before coating lamb and toss with small quartered or baby carrots; roast for 20 minutes at 425°F while the chops are standing to develop flavour.
Per serving: 330 calories; 18g protein; 23g fat; 15g carbohydrate; 2g fibre; 10g sugars; 510mg sodium