Recipes Grilled Lamb Chops with Tahini Sauce Be the first to rate & review! More Amazing Lamb Recipes By Dr. Bruce Aidells Dr. Bruce Aidells Bruce Aidells is a cookbook writer and a 35 year contributor to most national food magazines. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © William Meppem Total Time: 25 mins Yield: 4 Ingredients 1/2 cup loosely packed cilantro leaves, plus 1 tablespoon chopped cilantro, for garnish 2 small garlic cloves 10 large mint leaves 1/3 cup plus 2 tablespoons fresh lemon juice 2 1/2 tablespoons olive oil 2 teaspoons sweet paprika 1 teaspoon freshly groun black pepper 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon ground fennel seeds 1/4 teaspoon cayenne pepper Pinch of cinnamon Kosher salt 8 lamb chops, 1/2 to 3/4 inch thick (2 1/4 pounds) 1 tablespoon tahini paste 2 tablespoons hot water Directions In a food processor, combine the 1/2 cup of cilantro leaves with the garlic and mint and pulse until coarsely chopped. Add 1/3 cup of the lemon juice, 1 tablespoon of olive oil, the paprika, black pepper, cumin, turmeric, fennel seeds, cayenne, cinnamon and 1 teaspoon of kosher salt. Process until a paste forms. Put the chops in a baking dish, pour the marinade over them and turn to coat. Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 8 minutes, turning once, until an instant-read thermometer inserted in the thickest part of a chop registers 125° to 130° for medium rare. Transfer the chops to a platter and let rest for 5 minutes. Meanwhile, in a small bowl, whisk the tahini and water with the remaining 2 tablespoons of lemon juice and 1 1/2 tablespoons of olive oil. Garnish the chops with the chopped cilantro and serve with the tahini sauce. Rate it Print