Seared Lamb with Chickpea + Cucumber Salad

seared lamb, creamy chickpea and cucumber salad, mint, kalamata olives

1764 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 602 | Category: Gluten-Free | Allergens: Contains Milk (Sour Cream) | Excellent Source of: Iron, Protein | Good Source of: Calcium, Fiber


  • - Carving Board
  • - Cast Iron Skillet or Other Heavy Skillet
  • - Chef's Knife
  • - Measuring Spoons
  • - Medium Mixing Bowl

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Extra Virgin Olive Oil
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Chickpeas
  • - Cucumber
  • - Kalamata Olives
  • - Lamb Loin
  • - Minced Garlic
  • - Mint
  • - Oregano
  • - Red Wine Vinegar
  • - Sour Cream

Wine Pairings by @grapefriend

A velvety Merlot is always a fantastic match for lamb, whether its on its own or in a Bordeaux-style blend.

Beer Pairings

We like the sweet finish of a Tripel with the Mediterranean flavors.

TK Table Talk:

How would you describe yourself to someone who has never met you?

What To Do:

Seared Lamb with Chickpea + Cucumber Salad - Step 1

1. Prep lamb: Rub lamb with 1 table-spoon olive oil and ¼ teaspoon each salt and pepper.

Seared Lamb with Chickpea + Cucumber Salad - Step 2

2. Cook lamb: Heat a skillet (preferably cast-iron) over medium-high heat. Add lamb loin and cook, turning once, until browned all over (about 3 to 4 minutes per side). Transfer the loin to a carving board, and tent with foil.

Seared Lamb with Chickpea + Cucumber Salad - Step 3

3. Prep salad ingredients: Coarsely chop cucumber. Chop mint and olives.

Seared Lamb with Chickpea + Cucumber Salad - Step 4

4. Make salad: Combine cucumber, 2 tablespoons mint (set aside remaining mint for garnish), olives, chickpeas, garlic, sour cream, 1 tablespoon water, ONLY 1 teaspoon vinegar, ONLY ¼ teaspoon oregano, 1 tablespoon extra-virgin olive oil, and ¼ teaspoon each salt and pepper in a medium bowl.

To Serve: Slice steak. Divide between 2 plates, and serve with salad. Sprinkle salad with reserved mint, if desired.

Pro Tip:

Not a fan of rare lamb? Temperatures for doneness: rare/ 125-130°F, medium-rare/130-140°F, medium/140-150°F, medium-well/ 150-155°F, well done/why bother?

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife