High-Heat Charred Ras el Hanout Lamb Chops with Blistered Nectarine Salad over Pomegranate Tahini
Growing up in Tel Aviv, summer evenings always smelled of woodsmoke and sweet fruit. My father would grill whatever we had, and we'd eat it standing up in the humid air, juices running down our chins. This recipe is a love letter to those warm, chaotic nights, refined by my years cooking in London. We are getting the pan or grill screaming hot to blister these ras el hanout-marinated lamb chops in mere minutes, leaving the insides perfectly rosy. Slicing through that beautiful richness is a vibrant, charred nectarine and shaved fennel salad. It all cascades over a generous swoosh of velvet tahini swirled with tart pomegranate molasses—because you know I believe tahini and pomegranate belong on absolutely everything! This dish is incredibly special to me because it is all about unapologetic texture and flavor contrasts: the icy crunch of fennel, the soft caramelized fruit, the earthy spice, and the rich meat. Generosity is key here, so pile it high on your most beautiful platter. If you cannot find nectarines, firm plums or peaches work beautifully. Do not be afraid of the high heat; that aggressive char is what brings out the magic. Throw on a massive handful of fresh herbs, and dig in!
Featured Recipe
High-Heat Charred Ras el Hanout Lamb Chops with Blistered Nectarine Salad over Pomegranate Tahini
This is what summer in Tel Aviv tastes like—smoke, fat, and unapologetic acid. We're getting the grill screaming hot to blister these ras el hanout-marinated lamb chops in minutes, leaving the insides perfectly rosy. Slicing through the richness is a vibrant, charred nectarine and shaved fennel salad, all cascading over a swoosh of velvet tahini swirled with tart pomegranate molasses. It's an entire dinner party on one platter.
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Timeline
Ingredients
- 8 chops bone-in lamb rib chops(about 1.5 to 2 lbs total; frenched if you like, but I prefer the fat left on)
- 1 medium yellow onion(grated on a box grater)
- 5 cloves garlic cloves(4 grated for the lamb, 1 grated for the tahini)
- 1.5 tbsp ras el hanout(use a high-quality blend; this is the soul of the dish)
- 4 tbsp olive oil(divided (2 tbsp for marinade, 1 tbsp for grilling fruit, 1 tbsp for salad dressing))
- 1.5 tsp kosher salt(divided (1 tsp for lamb, 1/2 tsp for tahini))
- 3/4 cup raw tahini(well-stirred; Ethiopian or Lebanese brands are best)
- 1/2 cup ice water(must be freezing cold to whip the tahini into clouds)
- 2 lemons(1 juiced for tahini, 1 juiced for the salad)
- 2 tbsp pomegranate molasses(pure, thick, and tart)
- 3 firm-ripe nectarines(halved and pitted)
- 1 small fennel bulb(thinly shaved on a mandoline)
- 1/2 cup shelled pistachios(roughly chopped)
- 1 large bunch fresh mint(leaves roughly torn)
- 1/4 tsp flaky sea salt(for finishing)
- 1 clove garlic(grated)
- 1 tbsp olive oil(for tossing nectarines)
- 1 lemon(for salad)
- 1 tbsp olive oil(for salad)
Instructions
- 1
Listen to me carefully: grating the onion is not optional. The enzymes in the onion juice tenderize the meat, and the sugars will give us an incredible caramelized crust. In a large bowl, combine 1 medium yellow onion, grated, 4 cloves garlic, grated, 1.5 tbsp ras el hanout, 2 tbsp olive oil, and 1 tsp kosher salt. Add the 8 bone-in lamb rib chops and massage the marinade deeply into the meat. Let sit at room temperature while you prep.
10 min
Tip: If you have time, do this step up to 4 hours in advance and keep it in the fridge, but pull it out 30 minutes before grilling.
- 2
Make the velvet tahini. In a medium bowl, whisk the 3/4 cup raw tahini, juice of 1 lemon, 1 clove garlic, grated, and 1/2 tsp kosher salt. It will seize up and look stiff—don't panic. Slowly drizzle in the 1/2 cup ice water while whisking vigorously until it transforms into a smooth, fluffy cloud. Set aside. We will swirl in the pomegranate molasses at plating.
10 min
Tip: Ice water is the secret to perfectly pale, whipped tahini. Room temperature water makes it heavy.
- 3
Fire up your grill. You want it screaming hot—around 500°F (260°C). If you're using charcoal, bank the coals to one side so you have a direct high-heat zone. We need extreme heat for a fast sear so the lamb fat renders but the interior stays blushing pink.
15 min
Tip: Clean and well-oil the grates right before placing the food down.
- 4
While the grill heats up, prep the salad elements. Toss the 3 firm-ripe nectarines, halved with 1 tbsp olive oil so they don't stick to the grill. Have your 1 small fennel bulb, thinly shaved, 1/2 cup shelled pistachios, chopped, and 1 large bunch fresh mint, torn ready in a mixing bowl.
10 min
Tip: A mandoline is your best friend for shaving fennel—you want it paper-thin so it acts like a delicate herb rather than a chunky vegetable.
- 5
Time for the fire. Place the marinated lamb chops and the oiled nectarine halves (cut side down) directly over the hottest part of the grill. Grill the lamb for 3 minutes per side for medium-rare, letting the flames lick the edges to char the fat. Grill the nectarines undisturbed for 3-4 minutes until heavy black grill marks appear, then remove.
6 min
Tip: Do not fiddle with the meat! Let it sit to develop that gorgeous, spiced crust.
- 6
Transfer the lamb chops to a cutting board to rest for 5 minutes. Meanwhile, roughly chop the charred nectarines and add them to the bowl with the fennel, mint, and pistachios. Toss with juice of the remaining 1 lemon and the final 1 tbsp olive oil.
5 min
Tip: Resting the lamb lets the juices redistribute; if you cut into it immediately, the juices will run all over the board instead of staying in the meat.
- 7
Let's build the plate—this is the fun part. Swoosh the whipped tahini across a large, beautiful platter. Generously drizzle the 2 tbsp pomegranate molasses over the tahini and use a spoon to swirl it in. Arrange the rested lamb chops over the tahini bed. Cascade the blistered nectarine and fennel salad over the top of the chops, letting some fall into the tahini. Finish with 1/4 tsp flaky sea salt over the meat and fruit.
4 min
Tip: Serve immediately while the lamb is hot and the salad is crisp. The contrast of temperatures and textures is everything.
Chef's Notes
When you bite into this, I want you to get the smoky, ras el hanout-spiced lamb fat, the sweet-tart pop of the charred nectarines, the crunch of pistachios, and the rich, earthy pull of the tahini all at once. This isn't just a recipe, it's a completely orchestrated bite. If nectarines aren't in season, firm plums work beautifully here.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.