Name: Tahini lamb chops with spiced plum sauce and crisp aubergines
Prep time: 30 min
Cook time: 30 min
Yield: Serves 2
Cuisine: Turkish and Middle Eastern
Ingredients: 80g/3oz tahini; 2 garlic cloves, finely chopped; 1 tsp Aleppo pepper; 2 tbsp pomegranate molasses; 6 lamb chops; 6 ripe plums, stones removed and chopped into 8; 50g/1¾oz soft brown sugar; 1 garlic clove, finely chopped; 1 bay leaf; 3 tbsp pomegranate molasses; 1 tbsp red wine vinegar; 1 dried whole red chilli; 1 tsp Aleppo pepper; salt and freshly ground black pepper; 1 aubergine, sliced ½ cm thick; pinch ground cinnamon; pinch ground cumin; pinch ground cardamom; 1 orange, zest only; 4 tbsp self raising flour; 1 tbsp olive oil; 2 free-range egg whites; 2 tbsp coriander, left whole; 1 red chilli, finely chopped

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Dairy-free

Tahini and pomegranate molasses make a beautiful marinade for lamb chops which are then grilled until charred and served with a spiced plum sauce.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the tahini lamb chops

80g/3oz tahini
2 garlic cloves, finely chopped
1 tsp Aleppo pepper
2 tbsp pomegranate molasses
6 lamb chops

For the plum sauce

6 ripe plums, stones removed and chopped into 8
50g/1¾oz soft brown sugar
1 garlic clove, finely chopped
1 bay leaf
3 tbsp pomegranate molasses
1 tbsp red wine vinegar
1 dried whole red chilli
1 tsp Aleppo pepper
salt and freshly ground black pepper

For the aubergines

1 aubergine, sliced ½ cm thick
pinch ground cinnamon
pinch ground cumin
pinch ground cardamom
1 orange, zest only
4 tbsp self raising flour
1 tbsp olive oil
2 free-range egg whites

To serve

2 tbsp coriander, left whole
1 red chilli, finely chopped

Method

To make the tahini lamb chops, add the tahini, garlic, Aleppo pepper, pomegranate molasses and 50ml/2fl oz water to a blender and blend to a smooth paste. Brush the chops with the marinade.
Preheat the grill to high, grill the lamb chops, basting regularly, until pink. This will take 2-3 minutes.
To make the plum sauce, place all the ingredients into a sauce pan and simmer on a medium heat., for 10 minutes, until the plums break down into a purée consistency. Taste and season.
To make the aubergines, mix together the aubergines, spices and orange zest in a large bowl.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Mix the flour, olive oil and 1 tablespoon of water together. Whisk the egg whites and fold through the flour mixture.
Dip the aubergines into the batter and deep fry until crispy. These will take 2-3 minutes. Season with salt once fried.
To serve, place the grilled lamb chops onto a plate with the fried aubergines on the side, a spoonful of plum sauce and garnish with the red chilli and coriander.