LAMB CHOPS WITH DATES, FETA, SUMAC AND TAHINI

Lamb Chops with Dates, Feta, Sumac and Tahini image

Number Of Ingredients 14

2/3 cups EVOO
2 teaspoon Cumin
3 cloves Garlic
1 1/2 teaspoons Aleppo Pepper or crushed Red Pepper
8 Lamb Rib Chops
3 tablespoons Tahini
1/4 cup Greek Yogurt
1 Salt and Pepper to taste
1 tablespoon White Wine Vinegar
8 Dates (pitted and sliced)
2/3 cup Feta cheese (crumbled)
1 bunch Mint Leaves and Dill Fronds (each)
1/4 teaspoon Sumac
1 Lemon (juice of)

Steps:

In a 9x13 baking dish, combine 1/3C oil, cumin, 2 garlic cloves, Aleppo pepper and half of the lemon juice. Add lamb, turn to coat, cover and chill for 30 min to 2 hours.
Blend to combine remaining garlic, 3T oil, tahini, yogurt, salt and pepper and 3T water. Blend until thick and heavy; adding more water if necessary. Set aside.
Heat grill or cast iron skillet over high heat. Remove lamb from marinade, season with salt and pepper and cook to taste. In large bowl, whisk together remaining 3T oil, vinegar and salt and pepper. Toss in dates, feta, mint and dill. Plate chops, drizzle with tahini dressing and date mixture. Garnish with sumac.