Marinating the lamb in a tomato paste gives these chops a delicious savoury crust. If you have Turkish pepper paste (biber salçasi), you can use that instead.
1.5kg lamb loin chops (about 10)
2 tbsp tomato paste
2 tsp paprika
4 cloves garlic, finely chopped
1 tsp salt
½ cup olive oil
1 bunch watercress, picked, to serve
lemon wedges, to serve
For the tahini yoghurt
1 cup thick yoghurt
1 tsp tahini
¼ tsp honey
1 tsp lemon juice
1. For the tahini yoghurt, combine the ingredients and stir until smooth. Season to taste.
2. Combine the lamb, tomato paste, paprika, garlic, salt and olive oil, then mix well so that the lamb is well coated. Marinate for 4 hours or preferably overnight. Heat a heavy pan or barbecue over high heat and grill the lamb until cooked to your liking. Rest for a few minutes, then serve the lamb on the watercress with a few lemon wedges and the tahini yoghurt on the side.
Adam's tip: Tahini has a lovely rich sesame flavour, but it can be a little bitter. When I use tahini, I make sure to include something sour, such as vinegar, lemon juice or even yoghurt, to counteract that bitterness.
Serve with: Choban salatasi (shepherd's salad)