Yields
2 servings
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ingredients
Spiced Lamp Chops
6 3
oz New Zealand Lamb Chops, Frenched
1
clove garlic minced
Salt and pepper to taste
1
Tbsp fresh chopped parsley
½
tsp cumin seeds
½
tsp fennel seeds
Pinch of cayenne pepper
olive oil (2-4 tablespoons)
Chick Pea Salad
½
cup cooked chickpeas
2
Tbsp preserved lemon
Juice from ½ lemon
2
clove roasted garlic
2
Tbsp olive oil
Salt and pepper to taste
4
Tbsp lemon humus
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directions
Step 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.
Step 2
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.
Step 3
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.