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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

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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: Californian, Mediterranean
Ingredients Equipment Method 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  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.

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.

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