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1
For the lamb: Put the onion into 1 large shallow dish in which the noisettes will fit into one layer, or divide the onion into 2 medium-to-large freezer bags.
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2
Add the oil, lemon zest, and cumin (dividing equally if you are using bags).
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3
Give a good stir and then add the lamb.
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4
Cover the dish or tie up the bags and leave, turning or squishing respectively at half time, as long as you've got; frankly, though, it should be for at least 10 minutes and preferably not in the refrigerator.
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5
Preheat the oven to 425 degrees F. Put a non-stick or cast-iron pan on the stove.
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6
Remove the noisettes from the marinade; you don't need to wipe then dry, just brush off the bits of onion.
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7
Sear each side for 1 to 2 minutes, then transfer to a baking pan and then to the preheated oven for 10 minutes.
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8
The meat should be right for pink, but not bloody, you may need a bit longer if the meat started off very cold.
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9
You will need to check for yourself and when cooked as you want, remove to a warmed plate.
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10
For the sauce, put the tahini in a bowl and add the garlic and salt.
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11
Stir with a wooden spoon, adding the lemon juice as you do; it will seize up here, but don't worry because it will loosen later.
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12
Slowly add some water ( I find I can use about 1/2 cup), pouring from the measuring cup so that only a little goes in at a time, and keep stirring.
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13
When you have a smooth mixture the consistency of heavy cream, stop adding water.
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14
Put into a bowl with a spoon and sprinkle with the additional ground cumin.
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15
For the spinach: Thaw it in the microwave according to the package's directions and then cook briefly to warm, about 1 minute more.
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16
Remove from the microwave and place onto a clean plate.
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17
Drizzle with the olive oil and then top with the toasted sesame seeds.
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18
Serve the lamb noisettes with the spinach and the garlicky tahini on the side.
