Lamb chop bagel , harissa, pomegranate tahini

8 Lamb cutlets marinated in maple harissa   

4 bagels cut in half and toasted  

4 tbsn pomegranate tahini

Method

- Spoon the tahini on the toasted bagel both the top and bottom

-  Lay over the cutlets

-  Top the bagel, cut and enjoy 

Maple and preserved lemon harissa marinade for lamb

8 lamb cutlets

2 tbsn harissa

2 tbsn Preserved lemon juice

1 tbsn Maple

Method

- Place everything into a mixing bowl and whisk until incorporated

- Lay the lamb chops into the marinade for an hour

- Grill over live-fire or good quality charcoal turning every few minutes until done – 8-10 minutes each.

Pomegranate Tahini

1 tbsn Pomegranate molasses

2 tbsn nocellara olive brine

2 tbsn water

6 tbsn tahini

Method

-  Pour everything into a mixing bowl and whisk together,

-  If the tahini is too thick keep adding water until a smooth creamy consistency