Curtis Stone’s BBQ veggies and lamb chops with tahini sauce and mint
Fire up the barbie for these juicy, tender lamb chops. Served with barbecued veggies and homemade tahini sauce, this meal is sure to please.
- 1 lemon, zested, juiced
- 2 tbs white wine vinegar
- 1/4 cup (40g) finely chopped shallots
- 1/3 cup (80ml) extra virgin olive oil
- 2 x 400g pkts Coles Kitchen BBQ Veggie Medley
- 2 tbs extra virgin olive oil, extra
- 8 Coles Australian Lamb Loin Chops
- 4 small pieces pita bread
- 1/4 cup finely chopped mint
- Mint leaves, to serve
- Tahini sauce
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup (140g) tahini
- 1/3 cup (80ml) lemon juice
- 1 tsp finely grated lemon rind
- 2 garlic cloves
To make the tahini sauce, place the parsley, tahini, lemon juice, lemon rind, garlic and 1/4 cup (60ml) water in a food processor. Process until smooth and creamy, adding a little more water if necessary. Season with salt.
Place the lemon zest, 2 tbs lemon juice, vinegar, shallots and oil in a small bowl. Whisk to combine.
Heat a barbecue grill or chargrill on high. Place the vegetables and extra oil in a bowl. Toss to combine. Season with salt. Cook on grill, turning occasionally, for 6 mins or until char marks form and the vegetables are crisp-tender. Transfer to a serving platter.
Season the lamb with salt. Cook, fat-side down, on the grill for 1 min to render and caramelise. Cook for a further 2 mins each side or until char marks form and an instant-read thermometer inserted into the centre of lamb registers 54°C. Add lamb to the vegetables on the serving platter. Cook the pita on grill for 2 mins or until warmed and lightly charred.
Stir chopped mint into the shallot mixture. Spoon some of the dressing over the lamb and vegetables. Season with salt and pepper. Sprinkle with mint leaves. Serve with the pita, tahini sauce and remaining dressing.