Spiced Lamb with Tahini Yogurt and Crispy Chickpeas Recipe
How to make Spiced Lamb with Tahini Yogurt and Crispy Chickpeas
Method
- Preheat oven to 180°C (160°C fan-forced). For the tahini yogurt, whisk the Greek yogurt, tahini, garlic and 1 tablespoon lemon juice together with ½ teaspoon salt. Whisk in 2 tablespoons water to loosen, then set aside.
- Pat the chickpeas dry with a clean tea towel and place onto a flat baking tray. Drizzle with ½ tablespoon olive oil. Season with garlic salt and stir to coat. Bake for 20 minutes or until crispy. Set aside to cool.
- Meanwhile, place a large frying pan over a medium-high heat. Brush lamb lightly with olive oil and season with salt and pepper (or use garlic salt and pepper). Pan fry for 3-4 minutes on each side or until cooked to your liking. So you don’t overcrowd the frypan, you may need to do this in 2 batches. Set aside to rest.
- For the salad, remove the stalks from the kale and shred the leaves. Place into a large mixing bowl with the crispy chickpeas, pomegranate seeds, parsley and almonds. Drizzle with the remaining oil and add lemon juice to taste. Season well and stir to combine.
- Serve the rested lamb with the salad and tahini sauce. Sprinkle with chopped almonds and serve with extra lemon wedges.
Optional: The tahini yogurt can be prepared up to a day ahead. This works equally well with salmon fillets instead of lamb.
Tip: Reserve the kale stalks for use in smoothies.
*You can make your own tahini or use store-bought. To make your own tahini you’ll need 120g Stonemill sesame seeds, 4-5 tablespoons of Pure Vita vegetable oil and a pinch of salt.
Make your own tahini dressing by lightly pan-frying sesame seeds, on low heat, for 4-5 minutes until lightly coloured. Place sesame seeds in blender. Add 4 tablespoons of olive oil. Purée until smooth and creamy. If too thick in consistency, add extra tablespoon of oil. Scrape into a bowl and season with salt. Taste test for seasoning. Can be stored in an airtight container in the fridge for up to 6 months.