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Lamb Chops with Green Sauce Recipe:
https://www.facebook.com/reel/528452595843587
1 Rack of lamb
1 teaspoon each smoked paprika, cumin, oregano
1/2 teaspoon each ground turmeric & coriander
1 clove garlic
zest and juice 1/2 a lemon
1/2 cup runny tahini
1 large handful fresh parsley
Extra virgin olive oil
Water
Ghee or avocado oil
Salt & pepper

Make the spice rub for the lamb chops by adding the paprika, cumin, oregano, turmeric, and coriander in a small bowl. Mix well and season both sides of lamb with salt and spice rub and allow to sit at room temperature for 15-30 minutes.

Meanwhile, make the tahini sauce by grating the garlic fine and adding to a tall and narrow vessel. Add the lemon zest, juice, parsely, 1/4 teaspoon salt, a few cracks of pepper, and let sit for 5 minutes. Add the tahini, olive oil, and 1/4 cup water. Blend well with stick blender and keep adding more water until the consistency is like a thick sauce. Check for seasoning, you will need more salt and lemon.

Preheat a cast iron pan over medium-high heat. Once hot, add ghee or avocado oil to coat the bottom of the pan and place a few of the chops in the pan, be careful not to overcrowd. Cook for 3 minutes, flip and cook another 2 minutes. Cook the rest of the chops in batches and keep the cooked chops warm under some foil. Serve lamb chops with green sauce and enjoy!

Ceasar Dressing Recipe:
2 garlic cloves, finely grated
1 teaspoon anchovy paste
Juice of half a large lemon
1.25 teaspoons stone ground mustard
1 teaspoon tamari soy sauce
1/4 teaspoon salt & few crack of pepper
1/2 cup avocado oil mayo
Heaping 1/2 cup finely grated parmesan cheese
1 teaspoon extra virgin olive oil

In a medium size bowl, add the grated garlic, anchovy paste, lemon juice, mustard, soy sauce, salt & pepper. Whisk well.

Add the mayo, parm cheese, olive oil, and whisk very well. Check for seasoning. You may need more parm cheese or lemon. You want the flavor to be bold and aggressive.

Dressing will keep in the fridge for 5-7 days.

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