Lamb with Merguez Sausages, Courgette and Tahini Dressing

This dish of Lamb with Merguez Sausages, Courgette and Tahini Dressing is served with a salad made with pomegranate seeds, lemon or lime juiced, white sesame seeds toasted, coriander, chopped mint and red chilli. The flavours perfectly complement each other in a taste explosion!

Ingredients

Lamb

4 barnsley lamb chops
8 lamb merguez sausages
25ml olive oil
Salt and pepper

Vegetables

50 ml olive oil
1 large courgettes sliced
2 yellow courgettes sliced lengthways
2 red onions, peeled and 1/4d

Dressing

2 tbs tahini
300g cream cheese
1 lemon juice only
2 tbs honey
Salt and pepper

To serve

50g pomegranate seeds
1 lemon or lime juiced
2 tbs 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 are white.
To make the dressing whisk all the ingredients together.
Pop the chops on the BBQ and cook for 3 to 4 minutes, flip over and cook for a further 3 to 4 minutes then rest for a few minutes. At the same time, put the courgettes and onions on and cook until charred. Finally, grill the sausages for 3 to 4 minutes.
To serve, spread the tahini dressing all over a platter, top with the roasted vegetables, lamb chops and sausages, then sprinkle over sesame seeds, pomegranate seeds, herbs, chilli and then zest and squeeze over the lemon or lime. Finish with a drizzle of olive oil.