James Martin's summer lamb chops
The sun’s shining and so to celebrate, James is outside in his garden bringing us a taste of summer. He’s cooking up lamb chops and roasted vegetables, topped with a delicious yoghurt and tahini dressing.
Serves: 8
Ingredients:
2 bulbs garlic
2 onions
4 baby aubergines
1 large aubergine, sliced
50ml olive oil
For the dressing:
5 tbsp tahini
300g cream cheese
Juice of ½ lemon
salt and pepper
For the Lamb:
25ml olive oil
2 rack of lamb (18 chops)
salt and pepper
To serve:
100g pomegranate seeds
2 tbsp white sesame seeds, toasted
1 small bunch coriander, chopped
1 small bunch mint, chopped
2 red chillies, finely chopped
1 lime, juice only
1 lemon, juice only
Drizzle of olive oil
Method:
1. Cut the garlic bulbs in half and pop onto a large roasting tray with the aubergines and onions. Drizzle over the olive oil and season, and then roast in the oven set on the highest temperature until charred and cooked. *If using a barbecue then place straight onto the barbecue once the coals have turned white.
2. To make the dressing whisk all the ingredients together and season to taste.
3. Heat a large roasting tray or griddle plate on the hob until hot. Drizzle over the oil then place the chops onto the tray, season and cook for 2 to 3 minutes. Flip over and cook for a further 2 to 3 minutes then place on a plate to rest for a few minutes. *If using a barbecue then place straight onto the barbecue and cook in the same way.
4. To serve, spread the tahini dressing all over a platter, top with the roasted vegetables and lamb chops then drizzle over the olive oil, sprinkle over pomegranate seeds, sesame seeds, herbs and chillies and squeeze over the lemon.