Name: Spiced Lamb with Tahini Yogurt, Crispy Chickpeas and Charred Spring Onion‑Mint Chimichurri
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lb lamb shoulder, trimmed and cut into 1‑inch cubes; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 0.5 tsp ground black pepper; 1 tsp sea salt; 2 tbsp olive oil; 3 tbsp tahini; 0.5 cup plain Greek yogurt; 1 tbsp lemon juice; 1 garlic clove; 15 oz canned chickpeas, drained and rinsed; 1 tbsp olive oil for roasting chickpeas; 2 spring onion (green tops only); 0.25 cup fresh mint leaves; 0.25 cup fresh parsley leaves; 1 tbsp red wine vinegar; 2 tbsp extra‑virgin olive oil (for chimichurri); 0.25 tsp salt for chimichurri

Method

In a large bowl, combine the lamb cubes with cumin, coriander, smoked paprika, black pepper, and sea salt; drizzle with 2 tbsp olive oil and toss to coat evenly.
Cover the bowl and let the lamb marinate at room temperature for 10 minutes while you prepare the other components.
Preheat the oven to 425°F (425°F). Spread the drained chickpeas on a baking sheet, drizzle with 1 tbsp olive oil, and season with a pinch of salt; toss to coat.
Roast the chickpeas for 20‑25 minutes, shaking the pan halfway through, until they are golden and crisp. Set aside to cool.
Kitchen notes · Added by ReelsMeals: Chickpeas turn golden and crisp after roasting.
While the chickpeas roast, heat a heavy skillet or cast‑iron pan over medium‑high heat. Add a little oil if needed, then sear the lamb cubes in a single layer, cooking 3‑4 minutes per side until browned.
Kitchen notes · Added by ReelsMeals: Lamb browns on all sides as it sears.
Reduce the heat to medium, cover the pan, and continue cooking the lamb for another 12‑15 minutes, stirring occasionally, until the meat is tender but still juicy. Remove from heat and keep warm.
To make the tahini‑yogurt sauce, whisk together tahini, Greek yogurt, lemon juice, and the minced garlic in a small bowl; season with a pinch of salt and adjust thickness with a splash of water if needed.
Kitchen notes · Added by ReelsMeals: Tahini and yogurt whisk into a smooth sauce.
Char the spring‑onion pieces over an open flame (gas burner or grill) for 30‑45 seconds, turning once, until the edges are blackened and smoky. Transfer to a plate and set aside.
Kitchen notes · Added by ReelsMeals: Spring onion edges blacken and smell smoky.
Prepare the mint‑chimichurri: in a food processor combine mint, parsley, red wine vinegar, 2 tbsp olive oil, and 0.25 tsp salt; pulse until the herbs are finely chopped but still slightly textured.
Taste the chimichurri and adjust seasoning with extra salt or a few drops of lemon juice if desired.
To plate, arrange a generous portion of lamb on each plate, drizzle with the tahini‑yogurt sauce, sprinkle the crispy chickpeas over the top, and scatter the charred spring‑onion pieces.
Finish each serving with a spoonful of mint‑chimichurri and an optional drizzle of extra‑virgin olive oil for shine.
Serve immediately while the lamb is warm and the chickpeas retain their crunch.

Tips while you cook

Marinate While Preparing: Let the seasoned lamb sit covered at room temperature for 10 minutes while you prep the chickpeas and sauce.
Shake Chickpeas Mid‑Roast: Shake the baking sheet halfway through the 20‑25 minute roast.
Cover Lamb to Finish Cooking: After searing, cover the skillet and cook the lamb for an additional 12‑15 minutes, stirring occasionally.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Spiced Lambwith Tahini Yogurt, Crispy Chickpeas and Charred Spring Onion‑Mint Chimichurri

Method

Tips while you cook

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