Spiced Lamb with Tahini Yogurt and Crispy Chickpeas Recipe

How to make Spiced Lamb with Tahini Yogurt and Crispy Chickpeas


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.