Lamb with Squash, Aubergine and Tahini Dressing - James Martin Chef

Ingredients

• 2 racks of lamb, 8 chops on each
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 garlic bulb
• 3 small squash or pumpkins, 1.2kg ( 2 ½ lb)
• 3 green peppers (bell peppers)
• 4 small aubergines (eggplants)
• 2 garlic bulbs
• 4 tablespoons olive oil
• 5 tablespoons tahini
• 300g (1 ½ cups) cream cheese
• 2 tablespoons sesame seeds, toasted
• small bunch of dill, chopped
• small bunch of coriander (cilantro), chopped
• small bunch of mint, chopped
• 2 red chillies, deseeded and finely chopped
• 1 lime, juiced