Grilled Lamb with Aleppo Pepper, Whipped Tahini, and Nectari

Składniki

3 cloves garlic, grated

1 teaspoon Aleppo pepper

5 tablespoons (75 ml) olive oil, plus more to serve 2 teaspoons salt

28 to 32 ounces (800 to 910 g) lamb cuts (leg steaks, blade chops, and/ or lamb chops), ideally about 1 inch (2.5 cm) thick

4 nectarines, pitted and halved (or if cling-style, cut off the pit in large chunks)

Flaky salt, to serve

1½ cups (360 ml) Whipped Tahini (page 38)

Ginger Green Sauce, to serve (optional; page 25)

Wskazówki

In a medium bowl that can hold the meat, whisk together the garlic, Aleppo pepper, Ya Cup (60 ml) of the olive oil, and the salt. Place the meat in the bowl and turn each piece several times to really coat it in the marinade. Cover and let sit for at least 2 hours or up to overnight in the fridge.

About 30 minutes before you want to cook the lamb, light the grill and pull the meat out of the refrigerator.

In a small bowl, toss the nectarines with the remaining 1 tablespoon olive oil. When the flames are mostly died down and the coals are glowing red with pale gray ash on the outside, spread the coals, but not too much: You want a pretty hot spot to work with. Place the grate on the grill and, when it is hot, place the lamb on the grill. Grill on one side for 4 to 5 minutes, flip, and cook again on the other side for 4 minutes, or until it reaches 120°F (50°C) for medium rare when measured with an instant-read thermometer.

Let the lamb rest for 10 minutes, then slice along the bias into 1-inch (2.5 cm) slices. Brush the grill, then lay the nectarine pieces on the grate, flesh side down.

Cook until sharp grill marks appear, about 3 minutes, then carefully flip each nectarine chunk with a spatula and remove it from the grill. Set them aside. Place the lamb on a serving platter, nestle the nectarine chunks into the meat, and season with flaky salt. Spoon the whipped tahini generously over the meat and drizzle the whole platter with ginger green sauce, if using.