Tahini lamb chops with spiced plum sauce and crisp aubergines

Tahini lamb chops burst with smoky char and deep sesame, balanced by tangy plum sauce and golden aubergine slices. Every bite is vibrant, crisp, and layered in middle eastern flavour, perfect for sharing.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Dairy-free

By Matt Tebbutt
From Saturday Kitchen

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A Nutri-Score C reflects the balance of lean lamb and aubergines with robust plum sauce, though frying and sweet molasses add some indulgent richness. Enjoy as part of a varied diet.

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Equipment

• blender 🛒 Check out Amazon’s Choice
• kitchen brush
• grill
• saucepan
• large mixing bowl 🛒 Check out Amazon’s Choice
• deep fat fryer
• whisk
• plate
• knife 🛒 Check out Amazon’s Choice
• spoon

Russell Hobbs Electric Deep Fat Fryer, 2.5L capacity/can cook 1kg food, Carbon odour filter, Large observation window, Non-stick coated pan, Adjustable thermostat, Handle lift system, 1800W, 24570

£35.00 (available from £33.24)

View on Amazon

Ingredients

Tahini lamb chops

• 80g tahini tahini
• 2 garlic cloves, finely chopped garlic
• 1 tsp Aleppo pepper Aleppo pepper
• 2 tbsp pomegranate molasses pomegranate molasses
• 6 lamb chops lamb chops

Plum sauce

• 6 ripe plums, stones removed and chopped into 8 plums
• 50g soft brown sugar brown sugar
• 1 garlic clove, finely chopped garlic
• 1 bay leaf bay leaf
• 3 tbsp pomegranate molasses pomegranate molasses
• 1 tbsp red wine vinegar red wine vinegar
• 1 dried whole red chilli chilli
• 1 tsp Aleppo pepper Aleppo pepper
• salt and freshly ground black pepper salt, black pepper

Crisp aubergines

• 1 aubergine, sliced ½ cm thick aubergine
• pinch ground cinnamon cinnamon
• pinch ground cumin cumin
• pinch ground cardamom cardamom
• zest of 1 orange orange zest
• 4 tbsp self raising flour flour
• 1 tbsp olive oil olive oil
• 2 free-range egg whites egg whites

To serve

• 2 tbsp coriander, whole coriander
• 1 red chilli, finely chopped chilli

Method

1. Marinate the lamb chops
   • Blend tahini, garlic, Aleppo pepper, pomegranate molasses and 50ml water to a smooth paste.
   • Brush the lamb chops generously with this marinade.
2. Grill the lamb chops
   • Preheat grill to high.
   • Grill the lamb chops, basting often, for 2–3 minutes until charred but still pink inside.
3. Prepare the spiced plum sauce
   • Combine all sauce ingredients in a saucepan.
   • Simmer for 10 minutes, stirring, until the plums collapse and form a purée. Taste and adjust seasoning if necessary.
4. Make the crisp aubergines
   • Toss aubergine slices with cinnamon, cumin, cardamom, and orange zest in a large bowl.
   • Heat a deep fat fryer to 180C.
   • Mix flour, olive oil and 1 tbsp water to form a batter. Whisk egg whites until frothy, then gently fold into the flour mix.
   • Dip aubergines in batter and fry for 2–3 minutes until crisp and golden. Drain well and season with salt.
5. Plate and garnish
   • Arrange grilled lamb chops on warm plates, stack up the crisp aubergines, and spoon over spiced plum sauce.
   • Scatter with chopped chilli and whole coriander leaves before serving.

Suggested Wine Pairing

• Majestic: The Society’s Lebanese Red – Spicy, herbal, with blackberry fruit, matches grilled lamb, rich plum sauce, and tahini.
• Tesco: Tesco Finest South African Shiraz – Juicy dark berries, peppery spice offset sweet plum and deep aubergine – a natural partner for lamb.
• Sainsbury’s: Taste the Difference Georgian Saperavi – Wild cherry and hints of smoke echo lamb’s char and sweet-savoury sauce.

What can you serve with this

1. Pomegranate salad – Fresh crunch cuts through the richness, echoing the marinade.
2. Bulgar wheat pilaf – Nutty, light grains soak up plum sauce effortlessly.
3. Yoghurt dip – Cools and balances the spices in the lamb and aubergine.
4. Grilled courgettes – Soft texture and smoky flavour match the charred lamb.
5. Flatbreads – Perfect vehicle for scooping up tahini sauce and aubergines.

FAQs for Tahini lamb chops with spiced plum sauce and crisp aubergines

• Can I substitute lamb for another meat?
  Pork chops or beef cutlets can be marinated and grilled in same fashion.
• Is tahini gluten-free?
  Pure sesame tahini is gluten-free; check labels for additives.
• Can I bake the aubergines instead of frying?
  Brush with oil and bake at high heat; they crisp but won’t puff as much as fried.
• What alternative to Aleppo pepper can I use?
  Smoked paprika or mild chilli flakes give similar warmth.
• Does pomegranate molasses add sweetness or tartness?
  Pomegranate molasses delivers both sweet and tangy notes.
• How do I know when lamb chops are done?
  Chops are perfect when browned outside and just pink inside; rest briefly before serving.
• Is this meal suitable for dairy-free diets?
  The recipe is naturally dairy-free; check labels on packaged ingredients.
• Can I make plum sauce in advance?
  The sauce can be made ahead and reheated gently before plating.

Nutri-score Health Check

Nutri-Score: C
These tahini lamb chops with plum sauce earn Nutri-Score C, tipping into moderate due to use of lamb, fried aubergine, and natural sugars. Aubergine, spices, and coriander add balance. Enjoy this vibrant meal occasionally.

Positive Factors

• Rich in aubergine, plums and coriander
• High protein from lamb
• Tahini and olive oil add healthy fats

Negative Factors

• Fried aubergines and natural sugar boost calories
• Lamb is higher in saturated fat
• Sweet sauce contributes extra sugar

The Nutri-score has been automatically calculated from the ingredients in this recipe and is only a guide.