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Lamb with squash, aubergine & tahini dressing picture

Lamb with squash, aubergine & tahini dressing

Serves 8
Cooks in
Difficulty Easy
James MartinSnack

Ingredients

2 rack of lamb ( 18 Chops)

25ml olive oil

salt and pepper

1 bulb garlic

 

Vegetables

3 small squash or pumpkins

50 ml olive oil

3 green peppers

4 small aubergines

2 bulbs garlic

 

Dressing

5 tbs tahini

300g cream cheese

salt and pepper

 

To serve

1 lime juice only

2 tbs white sesame seeds toasted

1 small bunch dill chopped

1 small bunch coriander chopped

1 small bunch mint chopped

2 red chilli’s chopped finely

Method

1. Cut the squash in half and remove all the seeds then cut into 4 or 5 2cm thick wedges, cut the aubergines into 1/4s ½ the garlic bulbs pop all onto a large roasting tray toss in the olive oil and season, pop into the pizza oven for 10 minutes. ( If you don’t have a pizza oven roast in the oven set on the highest temperature)

2. To make the dressing whisk all the ingredients together.

3. Heat a large roasting tray on the hob until hot drizzle over the oil then place the chops onto the tray, season and cook for 2 to 3 minutes flip over and cook for a further 2 to 3 minutes then rest for a few minutes.

4. To serve spread the tahini dressing all over a platter, top with the roasted vegetables and lamb chops then sprinkle over sesame seeds herbs chilli and then squeeze over the lime.

Recipe cta

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