Cook:

Serves: 4-6

Try to buy nicely trimmed lamb racks without too much fat, 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.

Adapted from Chasing Smoke, Cooking Over Fire Around The Levant (Pavilion)

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Ingredients

Name: Tahini lamb chops with fresh plums and spiced plum sauce
Yield: 4-6
Ingredients: 2 racks of lamb, divided into 12–14 single chops; 100 g baby red chard (or lamb’s lettuce); 4 plums, halved and stones removed; For the tahini BBQ sauce; 150g tahini paste; 1 clove of garlic, peeled and minced; 1 tsp pul biber chilli flakes (or Allepo); 2 tbsp pomegranate molasses; 100ml water, plus more if needed 1 tsp flaky sea salt; For the spiced plum sauce; 6 plums, cut into eighths and stones removed; 50g sugar; 1 clove of garlic; 1 whole dried chilli, cracked in half and seeds shaken out 1 tsp Szechuan pepper; 1 bay leaf; 3 tbsp pomegranate molasses; ½ tsp flaky sea salt; 1 tbsp red wine vinegar

2 racks of lamb, divided into 12–14 single chops

100 g baby red chard (or lamb’s lettuce)

4 plums, halved and stones removed

For the tahini BBQ sauce

150g tahini paste

1 clove of garlic, peeled and minced

1 tsp pul biber chilli flakes (or Allepo)

2 tbsp pomegranate molasses

100ml water, plus more if needed 1 tsp flaky sea salt

For the spiced plum sauce

6 plums, cut into eighths and stones removed

50g sugar

1 clove of garlic

1 whole dried chilli, cracked in half and seeds shaken out 1 tsp Szechuan pepper

1 bay leaf

3 tbsp pomegranate molasses

½ tsp flaky sea salt

1 tbsp red wine vinegar

Tahini lamb chops with fresh plums and spiced plum sauce

Method

Ingredients