With a heatwave set to sweep the UK this week it’s ideal weather for a barbecue, and on Monday’s This Morning show a celebrity chef shared his secrets to cooking the perfect lamb. James Martin joined Phillip Schofield and Davina McCall from his garden in Hampshire to give his expert tips for how to cook lamb chops, lamb rump steaks and aubergines on the barbecue. The chef said there’s a secret to cooking the thicker cuts of meat.
Here’s James Martin’s summer lamb chops recipe together with the tahini dressing:
2 bulbs garlic
4 baby aubergines
1 large aubergine, sliced
50ml olive oil
For the dressing:
5 tbsp tahini
300g cream cheese
Juice of ½ lemon
salt and pepper
1. Cut the garlic bulbs in half and pop onto a large roasting tray with the aubergines and onions. Drizzle over the olive oil and season, and then roast in the oven set on the highest temperature until charred and cooked.
If using a barbecue then place straight onto the barbecue once the coals have turned white.
2. To make the dressing whisk all the ingredients together and season to taste.
3. Heat a large roasting tray or griddle plate 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 two to three minutes then place on a plate to rest for a few minutes.
If using a barbecue then place straight onto the barbecue and cook in the same way.
4. To serve, spread the tahini dressing all over a platter, top with the roasted vegetables and lamb chops then drizzle over the olive oil, sprinkle over pomegranate seeds, sesame seeds, herbs and chillies and squeeze over the lemon.
This recipe is also available on This Morning’s website here.