Lamb chops with tahini & pomegranate

Our friends at Woodsmith Wood developed this recipe using hazel wood (chunks and charcoal) – the perfect match for lamb. Use as much (or as little) as you like of ready-made harissa paste to give it a kick, then drizzle with tahini and lemon juice to balance out the heat.

25 mins

4

Easy

• 480g Field & Flower Lamb Loin Chops
• Harissa paste mix
• Seeds from one pomegranate
• 1 bunch of mint, leaves only

For the tahini dressing:
• 300ml Greek yoghurt
• 4 tbsp tahini
• Juice of 1 lemon
• Good pinch of salt

1. Rub your lamb chops with harissa paste and leave to marinade in the fridge overnight. We recommend 2 tsp per chop.

2. The following day, prepare your tahini dressing by mixing all the ingredients together.

3. Prepare your charcoal, and once it is ready add your wood chunks (once the wood chunks start smoking you are ready to go).

4. Place the marinated chops onto the grill and cook for 4-5 minutes, flipping every minute. If the coals flare up too much, pour over a little water to stop the chops burning. Once cooked, remove from the grill and set aside to rest for 5 minutes.

5. Serve the chops together with the tahini dressing, mint and pomegranate drizzled over.