Lamb chops are so, so easy to cook. They’re kind of fancy, though, which makes them great dinner party or special-occasion food. And they’re a slam-dunk for Easter. Why not go a little less traditional with your Easter lamb this year, though, and make these seared lamb chops with lemon & tahini sauce? They hint at Moroccan flavors without being inaccessible for someone who isn’t very daring. And if you want a little more punch in the sauce, just add a bit of za’atar.
The sauce comes together in about 30 seconds flat. And the lamb takes 2 minutes per side to cook. Seriously, you could have a delicious main course on the table in less than 10 minutes. Serve the succulent little lamb lollipops with sides of couscous and roasted asparagus, and you have a ridiculously easy and gourmet meal.
It may be tempting to substitute something for the preserved lemon in the sauce recipe. If you CAN find preserved lemons, I strongly recommend using them. There’s just no true substitute for their flavor and texture. If you can’t find them, you can make your own. (Tutorial here! They take a few weeks before they’re ready to eat though, so plan ahead.) In an absolute pinch, substitute a squeeze of lemon, a bit of zest and some salt.