Award-winning chefs behind the Honey & Co restaurant empire, Sarit Packer and Itamar Srulovich, cook Tahini Barbecue Lamb Chops with Plums, adapted from their latest book, Chasing Smoke: Cooking Over Fire Around The Levant.
The tahini adds a rich, nutty tone to the barbecue sauce while the pomegranate molasses brings some sweetness. The plum sauce is like a plum chutney or Chinese plum sauce, which goes perfectly with the rich lamb chops but would work well with roast chicken or duck too.
In the first part in our new series, we’re celebrating the vibrant and flavourful food inspired by the Levant, located along the sunny shores of the eastern Mediterranean. In each episode we’ll be in the working kitchens of acclaimed restaurateurs, chefs and writers sharing recipes using ingredients from our Cooks’ Ingredients range.
Ingredients:
2 extra trimmed racks of lamb, each with 6-7 chops
2 plums, halved and stones removed
95g pack lamb’s lettuce, to serve
For the tahini barbecue sauce
80g Cooks’ Ingredients Tahini
1 small clove garlic
1 fillet of anchovy in oil (optional)
½ tsp Cooks’ Ingredients Peppery Pul Biber
1 tbsp Cooks’ Ingredients Pomegranate Molasses
½ tsp flaky sea salt
For the spiced plum sauce
3 plums, cut in eighths and stones removed
2 tbsp sugar
1 small clove garlic, peeled and crushed
½ tsp Cooks’ Ingredients Peppery Pul Biber
1 fresh or dried bay leaf
1 tbsp Cooks’ Ingredients Pomegranate Molasses
½ tsp flaky sea salt
2 tbsp of red wine vinegar
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