Ingreadient :

Lamb

• 4 barnsley lamb chops
• 8 lamb merguez sausages
• 25ml olive oil
• Salt and pepper

Vegetables

• 50 ml olive oil
• 1 large courgettes sliced
• 2 yellow courgettes sliced lengthways
• 2 red onions, peeled and 1/4d

 

Dressing

• 2 tbs tahini
• 300g cream cheese
• 1 lemon juice only
• 2 tbs honey
• Salt and pepper

To serve

• 50g pomegranate seeds
• 1 lemon or lime juiced
• 2 tbs white sesame seeds toasted
• 1 small bunch coriander chopped
• 1 small bunch mint chopped
• 1 red chilli sliced

Direction :

1. Heat a BBQ until hot and the coals are white.
2. To make the dressing whisk all the ingredients together.
3. Pop the chops on the BBQ and cook for 3 to 4 minutes, flip over and cook for a further 3 to 4 minutes then rest for a few minutes. At the same time, put the courgettes and onions on and cook until charred. Finally, grill the sausages for 3 to 4 minutes.
4. To serve, spread the tahini dressing all over a platter, top with the roasted vegetables, lamb chops and sausages, then sprinkle over sesame seeds, pomegranate seeds, herbs, chilli and then zest and squeeze over the lemon or lime. Finish with a drizzle of olive oil.