Perfectly Seared: Lamb Chops with Endive, Asparagus, and Zesty Tahini Drizzle

Why Lamb? Why Now?

Lamb chops are my go-to when I want something luxurious but not fussy. They cook fast, don’t need much seasoning, and shine when paired with fresh herbs or bitter vegetables. When I source mine, I choose grass-fed, antibiotic-free lamb, because better meat makes better medicine.

Cannabis, like lamb, responds beautifully to fat-based infusions. The fat in lamb chops (and the cannabutter or cannaoil we’ll use) is the perfect vehicle to activate THC or CBD for a satisfying edible high. Think of this dinner as a body-friendly edible: not too sweet, not too strong, and delightfully savory.

Decarb Before You Dress: Why It Matters

Before we jump into the cooking, let’s talk science. If you're making your own cannabutter or cannaoil, decarboxylation is non-negotiable. This is the process of gently heating cannabis flower to convert THCA into THC—the compound that actually gets you high. Without decarb, your infusion won’t do much beyond tasting herbal.

Here’s the breakdown:

• THC decarb: 30 minutes at ~240°F

• CBD decarb: 1 hour at the same temp

Trying to eyeball it in your oven? That’s risky. Uneven heating can ruin potency. I’ve switched to the ECRU Decarboxylator, a one-button tool that heats evenly, contains smell, and even infuses directly after decarb. It's perfect for a dinner like this, where you're working with small doses and want to keep the flavor profile intact.

Infusion Tips: Tahini with a Twist

Here, we’re infusing tahini dressing, not the lamb itself. Why? It’s easy to control dosage. You can drizzle a lot—or just a little—based on your tolerance. Infused dressings are fantastic for microdosing, and the fatty base (tahini) binds beautifully with cannabis.

Avoid alcohol infusions for this recipe—they evaporate too quickly under heat and can become unsafe.

Ingredients

For the Lamb:

• 4 lamb chops (about ½ pound)

• 1½ tsp kosher salt, divided

• ½ tsp freshly ground black pepper

• 2 tsp extra-virgin olive oil

For the Dressing:

• 2 tbsp tahini

• 1½ tbsp fresh lemon juice

• 2 tsp water (or more to thin)

• ½ tsp kosher salt

• 1 tsp cannabis-infused olive oil or melted cannabutter (start with a low dose: ~5mg THC per person)

For the Veg:

• 1 endive, halved lengthwise

• 10–12 green asparagus spears, trimmed

• 2 tsp olive oil

• 1 tbsp fresh mint leaves, for garnish

Recipe Steps

Step 1: Prep Your Infused Tahini Dressing

In a small bowl, whisk together:

• 2 tbsp tahini

• 1½ tbsp lemon juice

• 2 tsp water

• ½ tsp kosher salt

• 1 tsp infused oil or cannabutter

Whisk until smooth and syrupy. Add more water if needed. Keep chilled if preparing ahead—just bring to room temp before drizzling.

Step 2: Sear the Lamb

Season chops with salt and pepper. Heat 2 tsp oil in a large skillet over medium-high. Sear lamb chops 3–5 minutes per side depending on desired doneness.

• Medium-rare: ~3 minutes per side

• Medium-well: ~5 minutes per side

Let rest on a plate once done.

Step 3: Char the Greens

In the same pan, add 2 more tsp olive oil. Place endive halves cut-side down and add asparagus.

• Sear asparagus: ~3–4 minutes, turning occasionally

• Char endive: 3–4 minutes, then flip for another 2 minutes

The goal is caramelized edges with a still-crisp center.

Step 4: Plate and Garnish

Arrange lamb chops, seared endive, and asparagus on 2 plates. Drizzle tahini dressing generously over the vegetables and a bit over the lamb if you like. Top with torn mint leaves for a nostalgic herbal lift.

Why This Works: Flavor + Cannabis Synergy

This dish is built around contrast:

• Fatty lamb + bitter endive

• Bright lemon + earthy tahini

• Herbal mint + mild cannabis terpenes

Cannabis, particularly limonene-rich strains, plays beautifully with tahini and lemon. If you’ve infused using a sativa-dominant strain, the citrusy tang of the dressing will enhance its bright, uplifting effects.

Bonus Tips

1. Want to infuse the lamb instead?Rub it lightly with infused olive oil before searing. Just be careful not to burn the oil—THC degrades above 300°F.

2. Make it vegetarian?Swap lamb for grilled portobello mushrooms or eggplant rounds, brushed with garlic and infused oil.

3. Control your dose.Always test homemade edibles slowly. Everyone’s metabolism and tolerance are different.

A Word from the Community

I remember David Lebovitz once said, "Cooking for yourself shows you’re worth the effort." I couldn’t agree more. This dish, to me, is an edible act of self-love. It’s not baked into a brownie or masked with sugar. It’s sophisticated, intentional, and delicious.

And with the help of tools like the ECRU Decarboxylator, we can make cannabis cooking accurate, safe, and repeatable. No guesswork, no mess. Just good herb, good food, and good vibes.

Final Thought

Infused dinners aren’t just for special occasions. They can be for Tuesdays. Or solo nights. Or self-care Sundays. This lamb chop recipe is proof that weed doesn’t need to be hidden in dessert. Let it shine where your heart—and your skillet—is.

If you loved this, explore more savory edibles in our Cannabis Cooking Section and don’t forget to check out the ECRU Decarboxylator—a simple, odor-controlled, one-button tool that takes the guesswork out of your decarb and infusion process.