A green chile tahini sauce complements lamb chops perfectly
Prep Time:
10 minutes
Cook Time:
8 minutes
Servings:
Ingredients
  • 2 pound lamb chop loins, about 9 to 10 chops
  • salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 1/2 cup green chile tahini sauce, see recipe in notes
  • 4 ounce cooked or canned white beans
  • chopped roasted green chiles, for garnish
  • fresh chives, for garnish
Directions
  1. Step 1: Pat 9-10 lamb chops dry and place on a baking sheet. Sprinkle all sides generously with salt and pepper. Drizzle both sides with olive oil and refrigerate uncovered for up to 2 days.
  2. Step 2: Prepare a charcoal grill until coals are covered with gray ash or preheat a gas grill to medium-hot. Remove chops from the refrigerator. Gather all ingredients to the work surface.
  3. Step 3: Place chops directly over heat source on grill. Cover and grill for 4 minutes. Flip chops; close the grill and cook to medium-rare, 2-3 minutes more. Remove to a platter.
  4. Step 4: To serve, put 2 or 3 chops on each serving plate. Drizzle chops and the serving plate with some of the green chile tahini and olive oil. Sprinkle with beans, chiles and chives.