1a small palmful of italian flat leaf parsely coarsely chopped.
2tspsumac
1tbspolive oil
Instructions
Marinate the rib chops
In a 9-by-13-inch baking dish, combine 2 tbsp. olive oil, 1 tsp ground cumin, 2 garlic cloves crushed, 1 tsp Aleppo pepper and the juice of half a lemon. Add lamb, turn to coat, cover baking dish and chill for at least 30 minutes
The tahini base
In a small bowl, blend 3 tbs tahini with the juice of half a lemon until you have a thick paste. Add 1 tbsp water and mix till you have a thick but runny sauce. Add a crushed garlic clove and mix well. Add 1/4 cup of yogurt and blend until it has the consistency of thick heavy cream, adding more water if necessary. Salt to taste and set aside.
The garnish
In a medium sized bowl, soak the 8 Majdool dates in boiling water for 5 minutes. Coarsely chopped them and blend in a 1/4 cup of feta cheese. Add 1 tsp white wine vinegar, 1 tbsp olive oil and 2 tsp sumac. Blend well but don't over do it. Try to keep the feta cheese in chunks. (Too much blending will turn the feta cheese into a paste).
Blend in small palmfulls of mint, dill and coarsely chopped parsely. leaves.
Grill the rib chops
Heat a grill, grill pan or cast-iron skillet over high heat until very hot. Remove lamb from marinade, season with salt and pepper and cook for 2-3 minutes on each side for medium rare. If you'd like, prop each lamb chop on its fatty side to briefly sear it, around 30 seconds. Transfer to a cutting board to rest.
Assemble dish
Divide tahini yoghurt sauce into two portions and swirl on each plate as a base for the chops.
Place chops on that base.
Garnish with the date, feta cheese and herb mix and serve immediately.