Lamb with Courgette, Figs, Beetroot, Tomatoes and Tahini Dressing

A vibrant, Middle-Eastern-inspired plate — seared lamb with roasted courgette, sweet figs, earthy beetroot and tomatoes, all brought together with a creamy tahini dressing. As beautiful as it is delicious.

Why this works

• Searing the lamb and resting it keeps it pink and tender against the sweet, soft vegetables.
• Sweet figs and earthy beetroot are natural partners for rich lamb.
• A creamy tahini dressing ties the whole plate together with nutty depth.

Ingredient notes and swaps

• Lamb leg steaks or fillet — quick to cook and best served pink.
• Fresh figs — ripe and sweet; roast briefly to intensify them.
• Cooked beetroot — earthy sweetness; ready-cooked saves time.
• Tahini, lemon and garlic — for the dressing, loosened with a little water.
• Courgette and tomatoes — roasted for sweetness and colour.

Lamb with Courgette, Figs, Beetroot, Tomatoes and Tahini Dressing

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This vibrant, Middle Eastern-inspired dish brings together tender lamb with roasted courgettes, sweet figs, earthy beetroot and tomatoes, all finished with a creamy tahini dressing. It is a decadent main that is sure to please any palate.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Middle Eastern

Calories: 1330

Ingredients Method Nutrition Notes

Ingredients

  

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For the Lamb

• 2 Lamb Fillets
• 25ml Olive Oil
• Sea Salt and freshly Ground Black Pepper
• A few sprigs of Rosemary and
• 2 Garlic Cloves

For the Vegetables

• 25ml Olive Oil
• 2 Green Courgette, sliced
• 1 Red Onion, peeled and quartered
• 6 Figs, halved
• 4 Pre Cooked Beetroot, quartered
• 10 Cherry Tomatoes, halved

For the Dressing

• 2 Tbsp Tahini
• 165g Cream Cheese
• 2 Limes, juice and zest
• 2 Tbsp Honey
• 1 Tbsp Pomegranate Molasses
• Sea Salt and freshly Ground Black Pepper, or to taste

To serve

• 50g Pomegranate Seeds
• 2 Tbsp Black Sesame Seeds, toasted
• 10g Coriander, chopped
• 10g Mint, chopped
• 1 Red Chilli, sliced

Method

 

1. Heat a Grill until hot and the oven to 180 Degrees C

For the Lamb

1. Drizzle over a little Olive Oil and place in the oven for 10 minutes
2. Leave to rest for 8-10 Minutes before serving

For the Vegetables

1. Put the Onions under the Grill for 3-4 minutes and then turn
2. Place the Courgettes and Figs on the Grill and cook until charred

To make the Dressing

1. Whisk all the ingredients together.

To Serve

1. Slice the lamb.
2. Spread the Tahini dressing all over a platter,
3. Top with the roasted Vegetables, Cherry Tomatoes, Figs and sliced Lamb
4. Then sprinkle over the Sesame Seeds, Pomegranate seeds and Herbs
5. Finish with a drizzle of Olive Oil.

Nutrition

Calories: 1330kcalCarbohydrates: 48gProtein: 58gFat: 103gSaturated Fat: 36gSodium: 440mgFiber: 10gSugar: 30g

Notes

When grilling the courgettes and figs, avoid overcrowding the grill. This allows them to char properly rather than steam, giving them that delicious smoky flavour and appealing texture.
It's crucial to allow the lamb to rest after cooking. This enables the juices to redistribute throughout the meat, ensuring a more tender and flavourful result.
To ensure your lamb cooks evenly and remains juicy, avoid opening the oven door too frequently while it's roasting. This helps maintain a consistent temperature.

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Tips for success

• Sear the lamb hard, then rest it well before slicing so it stays juicy.
• Loosen the tahini dressing with water until it drizzles.
• Roast the courgette and tomatoes until caramelised for the best flavour.
• Build the plate generously and drizzle the tahini over at the end.

Make ahead, storage and reheating

• Make ahead — roast the vegetables and make the dressing ahead; sear the lamb fresh.
• Storage — components keep two days, kept separate.
• Dressing — keeps three to four days in the fridge.

What to serve it with

• As a warm salad main, with flatbread to scoop.
• A glass of light red or a crisp rosé.

FAQ

Can I use dried figs? Fresh are best here, but dried figs, briefly soaked, work when fresh are out of season.

How should the lamb be cooked? Sear it and serve pink — leg steaks and fillet are best just blushing and rested.

Can I make it vegetarian? Yes — swap the lamb for grilled halloumi or roasted aubergine.

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