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This dish features tender Irish lamb chops seasoned with the same cumin salt we enjoyed in Morocco and is accompanied by a fiery herb salsa.
For the cumin salt, toast the cumin seeds in a dry frying pan over a high heat until fragrant. Tip into a pestle and mortar and crush roughly - leaving a little texture. Mix with the salt and set aside.
Lay the lamb chops on a plate and sprinkle them with sea salt, black pepper and ras-el-hanout. Drizzle with the olive oil and massage into the chops then leave to marinate for 1 hour.
For the salsa, combine all of the herbs, the jalapeños and garlic in a food processor. Pulse until finely chopped then, with the motor running, slowly drizzle in the oil. Add the lemon juice and salt to season and pulse to combine a final time then check the seasoning and set aside until needed.
Toss the vegetables with some salt, pepper and olive oil.
When ready to cook, heat the BBQ to high - setting it up so you have a high heat on one side of your BBQ and a lower heat on the other.
Griddle the vegetables first over a high heat, letting them char on each side for about 5 - 7 minutes, then remove to the side of the BBQ with the lower heat and continue to cook until tender.
Add the lamb to the side with the high heat and cook for about 3 - 4 minutes on each side for medium, or until done to your liking.
To serve, pile the griddled vegetables onto one side of a serving platter and add the lamb to the opposite end. Make a space in the middle and add the cumin salt for dipping and serve with the fiery salsa on the side.
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