James Martin's summer lamb chops

The sun’s shining and so to celebrate, James is outside in his garden bringing us a taste of summer. He’s cooking up lamb chops and roasted vegetables, topped with a delicious yoghurt and tahini dressing. 

Serves: 8


2 bulbs garlic

2 onions

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


For the Lamb:

25ml olive oil

2 rack of lamb (18 chops)

salt and pepper


To serve:

100g pomegranate seeds

2 tbsp white sesame seeds, toasted

1 small bunch coriander, chopped

1 small bunch mint, chopped

2 red chillies, finely chopped

1 lime, juice only

1 lemon, juice only

Drizzle of olive oil


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 2 to 3 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.