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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


2 rack of lamb (18 Chops)
25ml olive oil
salt and pepper
1 bulb garlic

3 small squash or pumpkins
50 ml olive oil
3 green peppers
4 small aubergines
2 bulbs garlic

5 tbsp tahini
300g cream cheese
salt and pepper

To serve
1 lime, juiced
2 tbsp white sesame seeds toasted
1 small bunch dill chopped
1 small bunch coriander chopped
1 small bunch mint chopped
2 red chillies chopped finely


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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