Tahini BBQ lamb chops

Ingredients

• 2 racks of lamb, divided into 12–14 single chops
• 100g / 3½ oz baby red chard (or lamb’s lettuce)
• 4 plums, halved and stones removed
• For the tahini BBQ sauce
• 150g / 5¼ oz tahini paste
• 1 clove of garlic, peeled and minced
• 2 salted anchovies, chopped
• 1 tsp pul biber chilli flakes (or Allepo)
• 2 tbsp pomegranate molasses
• 100ml / 3½ fl oz water, plus more if needed
• 1 tsp flaky sea salt
• For the spiced plum sauce
• 6 plums, cut into eighths and stones removed
• 50g / 1¾ oz sugar
• 1 clove of garlic
• 1 whole dried chilli, cracked in half and seeds shaken out
• 1 tsp Szechuan pepper
• 1 bay leaf
• 3 tbsp pomegranate molasses
• ½ tsp flaky sea salt
• 1 tbsp red wine vinegar

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