Lamb with Courgette, Figs and Tahini Dressing

This dish of Lamb with Courgette, Figs and Tahini Dressing uses lamb rump and combines it with figs (which lamb goes perfectly with). The dressing is next level and is made with tahini, cream cheese, lime, honey and pomegranate molasses!

Ingredients

For the Lamb

3 lamb rumps
25ml olive oil
salt and pepper
A few sprigs of rosemary and thyme
2 garlic cloves

For the vegetables

50ml olive oil
1 large green courgette, sliced
1 yellow courgette, sliced lengthways
1 red onions, peeled and quartered
4 figs, halved

For the dressing

2 tbsp tahini
200g cream cheese
1 lime, juice and zest
2 tbsp honey
1 tbsp pomegranate molasses
Salt and pepper, to taste

To serve

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

Method

Print Recipe

Heat a BBQ until hot and the coals turn white.
To make the dressing whisk all the ingredients together.
Pop the lamb on the BBQ and cook for 7 to 8 minutes, flip over and cook for a few more minutes and then rest. Put the courgettes, figs and onions on the BBQ and cook until charred. Slice the lamb.
To serve, spread the tahini dressing all over a platter, top with the roasted vegetables, figs and sliced lamb then sprinkle over sesame seeds, pomegranate seeds, herbs and finish with a drizzle of olive oil.