How long does it take to make Spiced Lamb with Tahini Yogurt, Crispy Chickpeas and Charred Spring Onion‑Mint Chimichurri?

About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.

How many servings does this Spiced Lamb with Tahini Yogurt, Crispy Chickpeas and Charred Spring Onion‑Mint Chimichurri recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Spiced Lamb with Tahini Yogurt, Crispy Chickpeas and Charred Spring Onion‑Mint Chimichurri recipe come from?

It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Spiced Lamb with Tahini Yogurt – 65-Minute Recipe

Name: Spiced Lamb with Tahini Yogurt – 65-Minute Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lb lamb shoulder, trimmed and cut into 1‑inch cubes; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 0.5 tsp ground black pepper; 1 tsp sea salt; 2 tbsp olive oil; 3 tbsp tahini; 0.5 cup plain Greek yogurt; 1 tbsp lemon juice; 1 garlic clove; 15 oz canned chickpeas, drained and rinsed; 1 tbsp olive oil for roasting chickpeas; 2 spring onion (green tops only); 0.25 cup fresh mint leaves; 0.25 cup fresh parsley leaves; 1 tbsp red wine vinegar; 2 tbsp extra‑virgin olive oil (for chimichurri); 0.25 tsp salt for chimichurri

Tender lamb seasoned with warm Middle Eastern spices, served with a silky tahini‑yogurt sauce, crunchy roasted chickpeas, and a bright charred spring‑onion‑mint chimichurri. The combination of smoky, creamy, and herbaceous flavors makes this a standout dinner.

Recipe by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬· Structured by ReelsMeals

From: Instagram(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Spiced Lamb with Tahini Yogurt – 65-Minute Recipe

Watch the recipe video

Video plays from the original creator's platform. View the original video

Prep Time

20 min

Cook Time

45 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 5 min estimated total time for 4 servings.

Explore related saves

Dinner Middle Eastern Spicy Gluten‑Free

Ingredients

1 1/2 lb lamb shoulder, trimmed and cut into 1‑inch cubes
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground black pepper
1 tsp sea salt
2 tbsp olive oil
3 tbsp tahini
1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 garlic clove
15 oz canned chickpeas, drained and rinsed
1 tbsp olive oil for roasting chickpeas
2 spring onion (green tops only)
1/4 cup fresh mint leaves
1/4 cup fresh parsley leaves
1 tbsp red wine vinegar
2 tbsp extra‑virgin olive oil (for chimichurri)
1/4 tsp salt for chimichurri

Instructions

1
In a large bowl, combine the lamb cubes with cumin, coriander, smoked paprika, black pepper, and sea salt; drizzle with 2 tbsp olive oil and toss to coat evenly.
2
Cover the bowl and let the lamb marinate at room temperature for 10 minutes while you prepare the other components.
3
Preheat the oven to 425°F (428°F). Spread the drained chickpeas on a baking sheet, drizzle with 1 tbsp olive oil, and season with a pinch of salt; toss to coat.
4
Roast the chickpeas for 20‑25 minutes, shaking the pan halfway through, until they are golden and crisp. Set aside to cool.
5
While the chickpeas roast, heat a heavy skillet or cast‑iron pan over medium‑high heat. Add a little oil if needed, then sear the lamb cubes in a single layer, cooking 3‑4 minutes per side until browned.
6
Reduce the heat to medium, cover the pan, and continue cooking the lamb for another 12‑15 minutes, stirring occasionally, until the meat is tender but still juicy. Remove from heat and keep warm.
7
To make the tahini‑yogurt sauce, whisk together tahini, Greek yogurt, lemon juice, and the minced garlic in a small bowl; season with a pinch of salt and adjust thickness with a splash of water if needed.
8
Char the spring‑onion pieces over an open flame (gas burner or grill) for 30‑45 seconds, turning once, until the edges are blackened and smoky. Transfer to a plate and set aside.
9
Prepare the mint‑chimichurri: in a food processor combine mint, parsley, red wine vinegar, 2 tbsp olive oil, and 0.25 tsp salt; pulse until the herbs are finely chopped but still slightly textured.
10
Taste the chimichurri and adjust seasoning with extra salt or a few drops of lemon juice if desired.
11
To plate, arrange a generous portion of lamb on each plate, drizzle with the tahini‑yogurt sauce, sprinkle the crispy chickpeas over the top, and scatter the charred spring‑onion pieces.
12
Finish each serving with a spoonful of mint‑chimichurri and an optional drizzle of extra‑virgin olive oil for shine.
13
Serve immediately while the lamb is warm and the chickpeas retain their crunch.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Marinate While Preparing

Let the seasoned lamb sit covered at room temperature for 10 minutes while you prep the chickpeas and sauce.

Shake Chickpeas Mid‑Roast

Shake the baking sheet halfway through the 20‑25 minute roast.

Cover Lamb to Finish Cooking

After searing, cover the skillet and cook the lamb for an additional 12‑15 minutes, stirring occasionally.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.