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Grilled Lamb Loin Chop
Grilled Lamb Loin Chop

Chef Pierre seasons a tender lamb loin chop simply to let its natural flavor shine, then grills it to a perfect medium. The lamb is served on a bed of colorful couscous salad with golden raisins, bell pepper and carrots, alongside tangy tamarind-roasted sweet potatoes. A creamy coconut-habanero yogurt sauce is the finishing touch on this sophisticated dish.

Nutritional facts

Protein

34g

Carbs

63g

Calories

880

Fat

56g

Ingredients

Lamb Loin Chop, Canola and Olive Oil Blend, Habanero Peppers, Sweet Potatoes, Extra Virgin Olive Oil, Fish Sauce, Carrots, Red Onion, Mint, Tamarind Paste, Black Pepper, Golden Raisins, Cilantro, Garlic, Honey, Kosher Salt, Green Bell Pepper, Red Bell Pepper, Couscous, Cayenne Powder, Coconut Yogurt

Reviews

3.9

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Based on 95 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Anthony · 04/07/25

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About Pierre Thiam

chef image

Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.

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