Lunch

Pan-Seared Lamb Loin with Charred Tomato Confit, Crispy Chickpea Salad & Tahini-Pomegranate Glaze

Name: Pan-Seared Lamb Loin with Charred Tomato Confit, Crispy Chickpea Salad & Tahini-Pomegranate Glaze
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 lamb loin steaks (200g each, 3cm thick); 6 heirloom tomatoes (mixed colors), halved; 1 tbsp pomegranate molasses; 3 tbsp extra-virgin olive oil; 1 can chickpeas (drained, dried on towel); ½ tsp cumin seeds; ½ tsp coriander seeds; ¼ tsp cayenne; 60ml tahini; 2 tbsp pomegranate juice; 1 tbsp lemon juice; 40g pomegranate arils; 30g roasted hazelnuts, crushed; 10g aged balsamic vinegar; Sea salt, black pepper; Fleur de sel for finishing

Medium-rare lamb loin seared until caramelized, resting on a bed of slow-roasted tomato confit enriched with pomegranate molasses. Topped with a textured salad of crispy roasted chickpeas, pomegranate arils, and toasted hazelnuts, finished with a silken tahini-pomegranate glaze and aged balsamic threads. Fine-dining technique on a plate.

584calper serving 12gprotein 36gcarbs 48gfat 20min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this