Tahini BBQ lamb chops

“If you can, buy nicely trimmed lamb racks without too much of a fat cap, so that you don’t need to worry about rendering fat off them before dividing into individual chops. Be forewarned, though: there will be a fair amount of smoke while cooking these, so they are best grilled outside. We use tahini in a few different versions of BBQ sauce, as the sesame paste lends itself so well to roasted meats, adding a rich nutty note. Here we include anchovies for a savoury touch and pomegranate molasses for sweetness. The accompanying plum sauce is like a chutney or Chinese plum sauce, with its sweet, sour and spicy flavours. It partners perfectly with these rich BBQ chops, and also works amazingly with a simple roast chicken or duck. The BBQ and plum sauces can either be made shortly before grilling the chops, or up to a couple of days in advance. ”