Tahini BBQ lamb chops

With fresh plums and spiced plum sauce

Tahini BBQ lamb chops

Tahini BBQ lamb chops

Serves 4 - 6 as a feast
DifficultyNot too tricky
Chasing Smoke: Cooking over fire around the Levant
Recipe From

Chasing Smoke: Cooking over fire around the Levant

By Sarit Packer & Itamar Srulovich
Tap For Method

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
  • FOR THE TAHINI BBQ SAUCE
  • 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
  • FOR THE SPICED PLUM SAUCE
  • 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
Tap For Method
Chasing Smoke: Cooking over fire around the Levant
Recipe From

Chasing Smoke: Cooking over fire around the Levant

By Sarit Packer & Itamar Srulovich
Tap For Ingredients

Method

  1. Use a stick blender or a small food processor to blitz the BBQ sauce ingredients to a smooth, thick paste. You may need to add a little more water to reach the desired custard- like consistency, depending on the variety of tahini. You can use the BBQ sauce straight away or keep it in the fridge for a day or two until needed.
  2. Put the plum wedges, sugar, garlic, spices, bay leaf and pomegranate molasses in a small frying pan, place over a high heat and bring to the boil. Cook for 5 minutes until the plums soften and start falling apart, then remove from the heat and stir in the salt and vinegar. You can use this straight away, or cool and store in the fridge for a few days.
  3. When you are ready to cook, brush half of the BBQ sauce over the chops, coating both sides. You will need the rest of the BBQ sauce to brush on the chops as they grill. Place the chops one by one on the rack above a hot BBQ. Grill for 2 minutes, then turn them over and brush with some more sauce. Grill for another 2 minutes before turning them back over and basting again. Repeat the grill-turn-baste process until the chops have cooked for a total of 6 minutes on each side. Remove to a serving platter with the baby chard spread over it.
  4. Pop the plum halves on the BBQ, cut-side down. Grill for a minute or so just to warm a little, then add to the platter with the chops. Serve with the plum sauce on the side.

Tips

To cook without a BBQ:
– Use a lightly oiled, preheated griddle pan on your stove and cook just as you would on the fire. But have your extractor fan on full blast, as it will get very smoky!

Chasing Smoke: Cooking over fire around the Levant
Recipe From

Chasing Smoke: Cooking over fire around the Levant

By Sarit Packer & Itamar Srulovich