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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
62g
Calories
870
Fat
56g
Ingredients
Lamb Loin ChopCanola and Olive Oil BlendHabanero PeppersSweet PotatoesExtra Virgin Olive OilFish SauceCarrotsRed OnionMintTamarind PasteBlack PepperGolden RaisinsCilantroGarlicHoneyKosher SaltGreen Bell PepperRed Bell PepperCouscousCayenne PowderCoconut Yogurt
Reviews
4.1
Based on 48 reviews
This was EXCELLENT. I wish there was an option for 2 chops with this meal.
Michele List · 05/06/24
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About Pierre Thiam
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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