Tahini marinated lamb chops
“If possible, choose well-trimmed lamb racks that do not have a large amount of fat cap on them so that you do not have to bother about rendering fat off of them before separating them into individual chops. Be advised, though: there will be a significant quantity of smoke produced throughout the cooking process, so it is better to grill them outdoors.
We use tahini in a few different forms of BBQ sauce because the sesame paste pairs so well with roasted meats, imparting a rich nutty flavor and giving a rich nutty undertone. Anchovies provide a salty flavor to this dish, while pomegranate molasses adds a sweet touch to the dish. The accompanying plum sauce, which has sweet, sour, and spicy flavors, is similar to chutney or Chinese plum sauce in appearance. It goes well with these fatty BBQ chops, but it also works fantastically with a basic roast chicken or duck. BBQ and plum sauces may be prepared just before grilling the chops, or up to two days ahead of time.
Ingredients
12–14 single lamb chops from 2 racks of lamb
lamb’s lettuce or 100 g baby red chard (312 oz)
FOR THE TAHINI BBQ SAUCE, split 4 plums and remove stones
150 g (514 oz) tahini paste
1 garlic clove, peeled and minced
2 chopped salted anchovies
1 teaspoon chilli flakes, pul biber (or Allepo)
pomegranate molasses, 2 tblsp
100 mL (312 oz) water, with more if necessary
1 teaspoon sea salt, flaky
SAUCE WITH SPICED PLUM
6 plums, peeled and sliced into eighths with the stones removed
(134 oz) sugar, 50 g
a single garlic clove
1 dried whole chilli, broken in half and seeds removed
1 tsp Szechuan chili powder
3 tablespoons pomegranate molasses 1 bay leaf
12 teaspoon sea salt, flaky
1 tablespoon vinegar (red wine)
Process
To make the BBQ sauce, mix the ingredients together in a stick blender or a small food processor until they are smooth and thick. Depending on the kind of tahini you choose, you may need to add a bit extra water to get the appropriate custard-like consistency. You may use the BBQ sauce right away or store it in the refrigerator for up to a day or two until you’re ready to use it.
Placing the plum wedges in a small frying pan and cooking over a high heat until they begin to bubble is a good way to preserve their freshness and flavor.
Allow 5 minutes for the plums to soften and begin to come apart, then take from the fire and whisk in the salt and vinegar until well combined. You may either use it right away or chill it down and keep it in the refrigerator for a few days.
When you’re ready to fry the chops, brush half of the BBQ sauce over them, being sure to cover both sides well. You’ll need the remaining BBQ sauce to brush over the chops while they’re cooking on the grill. Place the chops on a rack over a hot grill, one by one, until all of them are done. After 2 minutes, flip them over and spray them with some additional sauce to finish off the cooking process. Return them to the grill for another 2 minutes before flipping them over and basting them again. The grilling, turning, and basting procedure should be repeated until the chops have been cooked for a total of 6 minutes on each side. Transfer to a serving tray and top with a layer of baby chard to serve.
Place the plum halves cut-side down on the grill to cook. Grill for a minute or two, enough to warm them up a bit, then arrange them on a dish with the chops and serve immediately. Serve with a side of plum sauce to accompany the dish.
Hints
Cooking without a BBQ includes the following steps: – Cook on your stovetop on a lightly oiled, preheated griddle pan in the same manner as you would over an open fire. However, make sure you have your extractor fan running at full speed since it will become extremely smokey!