Spiced lamb cutlets with dates, feta, sumac & tahini from Simple: Effortless Food, Big Flavours (page 199) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cayenne pepper for Aleppo pepper.

  • saarwouters on April 30, 2018

    Absolutely delicious! I turned out that I didn't have enough tahini, but the sauce still had a great flavour. Another winner from DH!

  • TrishaCP on March 05, 2017

    This was incredibly delicious. My only quibble is that I thought the Aleppo pepper would be more prominent, but as L.Nightshade says, it really didn't come through at all. If I made this during the week, I would make the tahini-yogurt sauce ahead of time to save time.

  • RosieB on February 16, 2017

    This was a great easy mid week meal. I used beautiful tender young lamb cutlets. The tahini sauce was delicious.

  • L.Nightshade on January 18, 2017

    I will second Smokeydoke’s and Stockholm’s reviews on this recipe. Just my kind of dish, and I’m not even a huge lamb fan. I used lamb sirloin chops, which worked beautifully. Love the use of herbs, reminds me a bit of Ottolenghi. I adore Aleppo pepper, but it’s in the marinade, and didn’t come through as a major player, so if you only have cayenne, I think it would be fine.

  • stockholm28 on January 08, 2017

    What a great combination of flavors! This recipe makes a restaurant quality meal. While I thought the lamb chops were just average, the accompaniments really make this meal. The greens (I used arugula) herbs (dill and mint), dates, and feta drizzled with the tahini yogurt dressing are fantastic. In fact, in the future I would be happy to serve a salad using these ingredients. An adaptation of the recipe is in the NYT link below, although the NYT version has an error; it never tells you what to do with the second half of the lemon. The juice goes in the tahini yogurt mix. http://cooking.nytimes.com/recipes/1018316-lamb-chops-with-dates-feta-sumac-and-tahini

  • Smokeydoke on December 20, 2016

    Fabulous. DH hits it out the park again. Loved the bitter herb salad paired with the fatty, spiced meat and the sweetness of the dates rounded it all out. I wouldn't say it was "simple". It did require a lot of ingredients. But it wasn't hard and it took less than an hour to make. Never made lamb cutlets before, they are super-easy and cook up quickly.

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