Spiced Lamp Chops

6 3 ounce New Zealand Lamb Chops, Frenched

1 clove garlic minced

Salt and pepper to taste

1 tablespoon fresh chopped parsley

½ teaspoon cumin seeds

½ teaspoon fennel seeds

Pinch of cayenne pepper

olive oil (2-4 tablespoons)

Chick Pea Salad

½ cup cooked chickpeas

2 tablespoons preserved lemon

Juice from ½ lemon

2 cloves roasted garlic

2 tablespoons olive oil

Salt and pepper to taste

4 tablespoons lemon humus


Spiced Lamp Chops

1. Combine all ingredients for the lamb and marinate for 3 hours. Preheat grill or BBQ to medium to high heat. Grill the marinated chops until medium rare, remove from heat, check seasoning and set aside to rest.

Chick Pea Salad

1. After cooking the lamb, preheat a small sauté pan. Add the olive oil with the preserved lemon, lemon juice and roasted garlic. Season with salt and pepper and remove from heat once hot.

2. Divide the lemon humus onto two plates and top with the warmed chickpea salad. Layer the grilled lamb chops onto the chickpeas and garnish with fresh chopped Italian parsley. Serve.

See more: Barbecue, Grill, Dinner, Lamb, Main, Middle Eastern

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