Ingredients

For the lamb
  • 12 lamb chops, French trimmed
  • 25ml olive oil
  • Salt and pepper
Vegetables
  • 50ml olive oil
  • 200g broccolini
  • 4 small aubergines
Dressing
  • 100g labneh
  • 1 tbsp honey
  • 2 cloves black garlic, crushed
  • 1 lemon, juice and zest
  • 1 orange, segmented, juice and zest
  • 2 tbsp pomegranate molasses
  • 100ml olive oil
  • 1 tbsp zaatar
  • 1 tbsp sumac
  • 100g toasted hazelnuts, chopped
To serve
  • 100g pomegranate seeds
  • Coriander and mint leaves

Method

Heat a BBQ until hot and the coals turn white.

To make the dressing mix all the ingredients together.

Place the aubergines and broccolini onto the BBQ, drizzle in oil and cook until charred. Once cooked, place onto a tray to keep warm. Then, place the chops onto the BBQ.

Season and cook for 2 to 3 minutes. Flip over and cook for a further 2 to 3 minutes, then leave to rest for a few minutes.

To serve, pop the roasted vegetables and lamb chops onto a platter, spoon over the dressing and then sprinkle over the herbs and pomegranate seeds.

Ingredients

For the lamb
  • 12 lamb chops, French trimmed
  • 25ml olive oil
  • Salt and pepper
Vegetables
  • 50ml olive oil
  • 200g broccolini
  • 4 small aubergines
Dressing
  • 100g labneh
  • 1 tbsp honey
  • 2 cloves black garlic, crushed
  • 1 lemon, juice and zest
  • 1 orange, segmented, juice and zest
  • 2 tbsp pomegranate molasses
  • 100ml olive oil
  • 1 tbsp zaatar
  • 1 tbsp sumac
  • 100g toasted hazelnuts, chopped
To serve
  • 100g pomegranate seeds
  • Coriander and mint leaves

Method

Heat a BBQ until hot and the coals turn white.

To make the dressing mix all the ingredients together.

Place the aubergines and broccolini onto the BBQ, drizzle in oil and cook until charred. Once cooked, place onto a tray to keep warm. Then, place the chops onto the BBQ.

Season and cook for 2 to 3 minutes. Flip over and cook for a further 2 to 3 minutes, then leave to rest for a few minutes.

To serve, pop the roasted vegetables and lamb chops onto a platter, spoon over the dressing and then sprinkle over the herbs and pomegranate seeds.