10 lamb with tahini sauce Recipes

jarred sesame tahini, well stirred, fresh lemon juice, garlic, pressed or very finely chopped, ground cumin, salt, shoulder blade lamb chops, vegetable oil

lamb racks , frenched, garlic cloves, crushed, cm ginger, grated, sesame seeds, toasted, sugar, light soy sauce, sesame oil, beef stock, sesame oil, tahini

ground lamb, grated fresh ginger, garlic cloves, crushed, onion, chopped, stale breadcrumbs, dry sherry, soy sauce, chopped parsley, egg, vegetable oil (i use olive), red pepper, sliced (capsicum), green shallots, sliced, lamb stock cube (i use vegita) or 1 beef stock cube (i use vegita), cornflour, water, hoisin sauce, sweet chili sauce, peanut butter (or can use tahini), five-spice powder, unsalted dry roasted peanuts

plain yogurt, lemon juice, garlic, minced, hot pepper sauce, vinegar, onion, finely minced, black pepper, cayenne pepper, ground mace, salt, beef or 2 lbs chicken or 2 lbs lamb, sliced very thin, tahini, garlic, minced, lemon juice, chopped parsley, water, pita bread, sliced tomato, sliced onion, mixed sprouts, lettuce, sliced thin, tzatziki

onion, roughly chopped, extra-virgin olive oil, lemon , zested, lemons, juiced, ground cumin, plus more for garnishing, lamb noisettes, about 1 1/4-inches thick, tahini, garlic cloves, minced or pressed, coarse salt, frozen leaf spinach, thawed and warmed in the microwave, olive oil, sesame seeds, toasted

plain low-fat yogurt, tahini (sesame seed paste), fresh lemon juice, salt, ground lamb, minced fresh mint, coarsely grated onion, garlic cloves, minced, paprika, ground cumin, coarse kosher salt, fresh ground black pepper, cayenne pepper, middle eastern flat bread , 5- to 7-inch-diameter soft round (preferably with no pocket), olive oil, divided (may need more), onions , halved through core, cut crosswise into 1/4- to 1/3-inch slices, chopped drained roasted red peppers from jar, water, pomegranate molasses (may need more), chopped fresh italian parsley

peanut oil, rice noodles or 1 2/3 oz vermicelli, break up into 4 small portions, lamb, cut up into strips/slices (or 6+ lamb chops, de-boned meat), garlic, chopped up, hot chili pepper , remove seeds and cut up into small pieces, carrot , clean and cut up into long strips, fresh string bean (chinese long beans as a substitute), white button mushrooms, cut into small pieces, spring scallions , clean & trim and cut up into long strips, rice wine, pure arrowroot flour or 1 -2 tsp tapioca flour or 1 -2 tsp cornstarch, with, chicken stock (or water), sesame oil, oil, pure arrowroot flour or 1 tbsp tapioca flour or 1 tbsp cornstarch, light soy sauce, curry powder, sugar, cayenne pepper, ginger juice (small piece of ginger chopped up and add a little water- use a mini-blender), tahini paste, chunky peanut butter, light soy sauce (dark soy sauce optional), red wine vinegar, sesame oil, granulated sugar, cayenne pepper , to taste, fresh lime leaves or 1/2 tbsp lime juice (optional), dry roasted peanuts (1/2 kept whole and 1/2 chopped up), chicken stock

plain fat-free yogurt, tahini (sesame-seed paste), chile garlic sauce (such as lee kum kee), freshly ground black pepper, salt, pitas, cut in half, shredded simple roasted leg of lamb (about 5 oz), sliced red onion, sliced cucumber, tomatoes, seeded and thinly sliced