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Photo of Lamb with green tahini by WW

Lamb with green tahini

Total Time
50 min
20 min
30 min
The sharp lemon and parsley flavoured tahini works to enhance the flavour of the hearty lamb in this dish, which has the credentials to become a classic


Brown rice, dry

½ cup(s), (85g)


1 tbs

Plain or natural yoghurt, low-fat, no added sugar

cup(s), (60g)

Lemon juice

2 tbs

Fresh flat-leaf parsley

2 tbs, chopped

Lamb loin chop, raw

450 g, (500g backstrap), fat trimmed

Olive oil

1 tbs

Ground coriander

2 tsp

Cherry tomatoes

250 g

Lentils, canned, rinsed, drained

240 g, (1 x 400g can)

Artichoke hearts, canned, rinsed, drained

240 g, (1 x 400g can)

English spinach

1 bunch(es), chopped


  1. Cook rice, following packet instructions, or until just tender. Drain and cover to keep warm.
  2. Meanwhile, combine tahini with 2 tablespoons boiling water in a medium bowl. Add yoghurt, juice and parsley and stir to combine. Set green tahini aside.
  3. Rub lamb with 1 teaspoon oil and sprinkle with coriander. Heat a medium non-stick frying pan over medium-high heat. Cook lamb for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 5 minutes before slicing thickly.
  4. Heat remaining oil in same frying pan over medium heat. Cook tomatoes, stirring, for 1–2 minutes or until softened.
  5. Combine lentils and artichokes in a microwave-safe bowl and microwave on Medium (50%) for 1 minute or until warm. Boil, steam or microwave spinach for 1–2 minutes or until tender. Drain and place in a large bowl with rice, lentils and artichokes. Toss to combine.
  6. Top lamb with tomatoes and serve with warm rice salad and green tahini.


SERVING SUGGESTION: Mixed leaf salad.