Go Back
–+ servings
A seared steak sits on a light green plate, topped with crispy fried onions and fresh chopped herbs, surrounded by a drizzle of olive oil.

Lamb Loin with Za’atar Salsa Verde

No ratings yet
Tender lamb loin marinated in a creamy tahini-pomegranate mix, roasted to a perfect medium-rare, and finished with a punchy za’atar salsa verde and crispy shallots.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: Californian, Mediterranean
Calories: 1039
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Tahini Pomegranate Marinade
  • 1 tablespoon Pomegranate molasses
  • 3 tablespoon Tahini
  • 1-2 tablespoon Water
  • Kosher salt
Lamb
  • 8-10 oz Lamb loin
  • Olive oil as needed
To Finish
  • Crispy shallots to garnish
  • 2 tablespoon Za’atar salsa verde
Za’atar Salsa Verde
  • 1 Shallot diced
  • 1 tablespoon Capers
  • 2 tablespoon Parsley chopped
  • 1 clove Garlic chopped
  • 1 Lemon zested + juiced
  • Olive oil as needed
  • 1 teaspoon Za’atar
  • Kosher salt and black pepper

Equipment

  • Cast iron skillet or oven-safe pan
  • Food processor
  • Small Mixing Bowls
  • Tongs or carving knife

Method
 

Tahini Pomegranate Marinade
  1. Whisk tahini and pomegranate molasses in a small bowl.
  2. Slowly stir in water until smooth and pourable.
  3. Season with kosher salt to taste.
Lamb
  1. Add lamb and marinade to a zip-top bag. Coat well. Chill 1–12 hours.
  2. Preheat oven to 325°F.
  3. Bring marinated lamb to room temperature.
  4. Heat olive oil in a hot pan. Sear lamb 3–4 minutes per side until golden.
  5. Transfer to oven and roast until internal temp reaches 125°F. Rest 10 minutes.
Za’atar Salsa Verde
  1. Combine shallot, capers, parsley, garlic, and lemon zest/juice in a food processor.
  2. Pulse to chop, then stream in olive oil until you get a loose sauce.
  3. Stir in za’atar, salt, and pepper. Adjust seasoning to taste.

Nutrition

Calories: 1039kcalCarbohydrates: 25gProtein: 46gFat: 84gSaturated Fat: 30gPolyunsaturated Fat: 15gMonounsaturated Fat: 34gCholesterol: 168mgSodium: 373mgPotassium: 836mgFiber: 3gSugar: 10gVitamin A: 716IUVitamin C: 16mgCalcium: 127mgIron: 7mg

Notes

Storage: Sliced lamb keeps in an airtight container in the fridge for up to 3 days. Since it's roasted medium-rare, reheat it briefly and gently (or serve cold), a hot microwave will push it well past pink. The za'atar salsa verde keeps separately in the fridge for up to 5 days and is worth doubling for other dishes.

Tried this recipe?

Let us know how it was!