Grilled lamb chops with tahini yogurt
This is my version of a very traditional Middle Eastern dish where the meat would be covered in a rich tahini sauce and then showered in different toppings. For the best results, get the yogurt to room temperature so that it’s not fridge cold when you serve. You can always heat the yogurt and tahini mix in a small pan over a low heat for 1-2 minutes to warm up if it’s just out of the fridge.
- Mix the olive oil, baharat and a good pinch of salt together in a bowl. Rub all over the chops. Leave to marinade for one hour or overnight if you are organised. If, however, you are hungry and need to eat, just get cracking.
- Preheat the grill to high or heat a griddle pan over a high heat. Get the chops out of the fridge to come to room temperature. Cook for 3-5 minutes a side, depending on the thickness until charred on the outside and still pink and juicy in the middle. Set to one side on a warm plate. Squeeze over the juice of half a lemon and leave to rest.
- Meanwhile, mix the yogurt, tahini, remaining lemon juice and a good pinch of salt in a mixing bowl.
- Spread the yogurt over a serving plate and top with the lamb chops. Drizzle over the resting juices. Scatter over the mint, pomegranate seeds, pine nuts, Aleppo pepper flakes and lemon zest. Drizzle over a little olive oil and serve immediately with the bread.
2 tbsp olive oil, plus extra for drizzling
2 tsp baharat
8 lamb cutlets (800g approx)
300g Greek yogurt
The zest and juice of a lemon
A small handful of finely chopped mint leaves
60g pomegranate seeds
35g toasted pine nuts
1 tsp Aleppo pepper flakes
4 flat breads