Yield: 4 servings
Prep time: 40 minutes
Cook time: 10 minutes
Pat the lamb chops dry with clean paper towels and place the lamb in a zip-top bag or a dish that can accommodate the ribs in a single layer.
Add the garlic and 2 tablespoons of olive oil, and season with salt and pepper to the lamb. Seal and shake the bag several times to coat the lamb well. Leave the lamb in the refrigerator for 30 minutes to 4 hours to marinate.
When ready to cook, heat the grill pan on high. Cook the lamb chops on each side for 4 to 5 minutes on the grill until the meat develops a few grill marks. The USDA recommends a minimum internal temperature of 145F, followed by a 3-minute rest. Remove the chops from the pan, place them in a serving dish, and cover them with foil.
While the lamb marinates, prepare the tahini dressing. Whisk the tahini, lemon juice, honey, garlic, Dijon mustard, and paprika in a medium bowl. Taste and season with salt and pepper. Keep aside until ready to serve. (This dressing can be made a day ahead and stored in an airtight container in the refrigerator until ready to use). Serve at room temperature.
Prepare the cucumber salad 10 minutes before the lamb is cooked. Toss the cucumber with mint, almonds, and lemon juice. Season with salt and pepper. The cucumber salad is best prepared a few minutes before serving. If left to sit too long, it will turn watery.
When ready to serve, place a cooked lamb chop on a serving plate with a generous amount of the cucumber salad and a spoonful of the tahini dressing. (Stir the tahini well before use).
Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.