LAMB CHOPS WITH DATES, FETA AND TAHINI

Lamb Chops With Dates, Feta and Tahini image

These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper. After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates. It's a festive, colorful, company-worthy main course that comes together fast.

Provided by Melissa Clark

Categories main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

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Ingredients

2/3 cup extra-virgin olive oil
2 teaspoons ground cumin
3 garlic cloves, crushed
1 1/2 teaspoons Aleppo pepper, or 1 teaspoon other crushed hot pepper
Juice of 1 lemon
8 lamb rib chops, 1-inch thick, Frenched (about 1 3/4 pounds)
3 tablespoons tahini
1/4 cup Greek yogurt
Kosher salt, to taste
Black pepper, to taste
1 tablespoon white wine vinegar
8 soft dates, pitted and sliced
2/3 cup crumbled barrel-aged feta cheese
1 big bunch of mint, leaves only, more for garnish
1 bunch dill, fronds only, coarsely chopped, more for garnish
1/4 teaspoon sumac

Steps:

In a 9-by-13-inch baking dish, combine 1/3 cup oil, the cumin, 2 garlic cloves, the Aleppo pepper and half the lemon juice. Add lamb, turn to coat, cover baking dish and chill for at least 30 minutes and up to 2 hours.
In a blender, combine remaining garlic clove, 3 tablespoons oil, the tahini, the yogurt, salt and pepper to taste, and 3 tablespoons water. Blend until it has the consistency of thick heavy cream, adding more water or adjusting seasoning if necessary. Set aside.
Heat a grill, grill pan or cast-iron skillet over high heat until very hot. Remove lamb from marinade, season with salt and pepper to taste, and cook for 1 1/2 minutes on each side for rare. If you'd like, prop each lamb chop on its fatty side to briefly sear it, around 30 seconds. Transfer to a cutting board to rest.
Meanwhile, in a large bowl, whisk to combine the remaining scant 3 tablespoons oil, the vinegar and salt and pepper to taste. Toss with dates, feta, mint and dill. Place on serving platter, top with lamb, and drizzle with tahini dressing. Garnish with extra herbs and sumac, and serve with remaining tahini sauce on the side. Serve immediately.

Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 61 grams, Carbohydrate 44 grams, Fat 99 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 32 grams, Sodium 838 milligrams, Sugar 34 grams