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