Grilled Lamb Chops with Tahini Sauce
Contributed by Bruce Aidells 
TOTAL TIME:  25 MIN  SERVINGS:  4

 1/2 cup loosely packed cilantro leaves, plus 1 tablespoon chopped cilantro, for garnish 
 2 small garlic cloves 
 10 large mint leaves 
 1/3 cup plus 2 tablespoons fresh lemon juice 
 2 1/2 tablespoons olive oil 
 2 teaspoons sweet paprika 
 1 teaspoon freshly groun black pepper 
 1 teaspoon ground cumin 
 1 teaspoon ground turmeric 
 1 teaspoon ground fennel seeds 
 1/4 teaspoon cayenne pepper 
 Pinch of cinnamon 
 Kosher salt 
 8 lamb chops, 1/2 to 3/4 inch thick (2 1/4 pounds) 
 1 tablespoon tahini paste 
 2 tablespoons hot water
 
1. In a food processor, combine the 1/2 cup of cilantro leaves with the garlic 
and mint and pulse until coarsely chopped. Add 1/3 cup of the lemon juice, 
1 tablespoon of olive oil, the paprika, black pepper, cumin, turmeric, fennel seeds, 
cayenne, cinnamon and 1 teaspoon of kosher salt. Process until a paste forms. 
Put the chops in a baking dish, pour the marinade over them and turn to coat. 
2. Light a grill or preheat a grill pan. Grill the chops over a medium-high fire
for 8 minutes, turning once, until an instant-read thermometer inserted in the 
thickest part of a chop registers 125° to 130° for medium rare. Transfer the chops
to a platter and let rest for 5 minutes. 
3. Meanwhile, in a small bowl, whisk the tahini and water with the remaining 
2 tablespoons of lemon juice and 1 1/2 tablespoons of olive oil. 
Garnish the chops with the chopped cilantro and serve with the tahini sauce.