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Turkish lamb chops with tahini dressing and pickled red onions
Fruit and vegetables
1
red onion
, cut into thin chunks
1 tbsp chopped fresh
dill
1 tbsp chopped fresh
parsley
3 pickled
chillies
, chopped
2 tsp
garlic
powder
3
garlic
cloves, minced
1–2
lemons
, juice only
Tins, packets and jars
2 tbsp
tahini
1 tsp
Dijon mustard
Cooking ingredients
50ml/2fl oz
red wine vinegar
10–15g/¼–½oz
caster sugar
pinch
salt
1 tbsp dried
oregano
2 tsp
cumin
seeds
2 tsp
coriander seeds
1 tsp
black peppercorns
2 tsp
fennel seeds
1
bay leaf
, chopped
2 tbsp
olive oil
1 tsp
cumin
seeds, crushed
1 tbsp
pomegranate molasses
1 tsp runny
honey
1 tbsp
red wine vinegar
3 tbsp
olive oil
100g/3½oz
pine nuts
, toasted
Meat, fish and poultry
6
lamb chops
Other
1 tbsp
Aleppo pepper
fresh picked herbs
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