Lamb with Squash, Aubergine & Tahini Dressing by James Martin

A rich, tasty lamb dish, the perfect winter meal.

Catch James Martin at BBC Good Food Show Winter on Sunday 2nd December. For information and tickets, please visit:



  • 2 rack of lamb ( 18 Chops)
  • 25ml olive oil
  • salt and pepper
  • 1 bulb garlic


  • 3 small squash or pumpkins
  • 50 ml olive oil
  • 3 green peppers
  • 4 small aubergines
  • 2 bulbs garlic


  • 5 tbs tahini
  • 300g cream cheese
  • salt and pepper

To serve

  • 1 lime juice only
  • 2 tbs white sesame seeds toasted
  • 1 small bunch dill chopped
  • 1 small bunch coriander chopped
  • 1 small bunch mint chopped
  • 2 red chilli’s chopped finely
  1. Cut the squash in half and remove all the seeds then cut into 4 or 5 2cm thick wedges, cut the aubergines into 1/4s ½ the garlic bulbs pop all onto a large roasting tray toss in the olive oil and season, pop into the pizza oven for 10 minutes. ( If you don’t have a pizza oven roast in the oven set on the highest temperature).
  2. To make the dressing whisk all the ingredients together.
  3. Heat a large roasting tray 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 rest for a few minutes.
  4. To serve spread the tahini dressing all over a platter, top with the roasted vegetables and lamb chops then sprinkle over sesame seeds herbs chilli and then squeeze over the lime.
Back to Recipes