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Tahini BBQ lamb chops
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Grill trimmed lamb racks for smoky flavor outside. BBQ sauce with tahini, anchovies, and pomegranate molasses for rich, nutty taste. Plum sauce with sweet, sour, and spicy flavors complements BBQ chops perfectly or roast chicken/duck. Make sauces before grilling or few days ahead.
Ingredients:
  • 2 racks of lamb divided into 12–14 single chops
  • 100 g baby red chard (3½ oz), or lamb’s lettuce
  • 4 plums halved and stones removed
  • 150 g tahini paste
 (5¼ oz)
  • 1 clove of garlic peeled and minced
  • 2 salted anchovies chopped
  • 1 teaspoon pul biber chilli flakes (or Allepo)
  • 2 tablespoons pomegranate molasses
  • 100 ml water (3½ fl oz), plus more if needed
  • 1 teaspoon flaky sea salt
  • 6 plums cut into eighths and stones removed
  • 50 g sugar
 (1¾ oz)
  • 1 clove of garlic
  • 1 whole dried chilli cracked in half and seeds shaken out
  • 1 teaspoon Szechuan pepper
  • 1 bay leaf
  • 3 tablespoons pomegranate molasses
  • ½ teaspoon flaky sea salt
  • 1 tablespoon red wine vinegar
Instructions:
  • Using a stick blender or small food processor, blend the BBQ sauce ingredients until smooth and thick. Adjust the consistency by adding water gradually. You can use the sauce immediately or store it in the fridge for a day or two. In a small frying pan, combine plum wedges, sugar, garlic, spices, bay leaf, and pomegranate molasses. Bring to a boil over high heat and cook for 5 minutes until plums soften. Remove from heat, stir in salt and vinegar. Use immediately or refrigerate for a few days. Before cooking, coat both sides of the chops with half of the BBQ sauce, saving the rest for later. Grill the chops on a hot BBQ, flipping and basting with sauce every 2 minutes until cooked through, about 6 minutes per side. Serve the chops on a platter with baby chard and grilled plum halves on the side, accompanied by the plum sauce. Enjoy!

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