olive oil 6 tbsp
garlic 5 cloves, grated
cumin seeds 2 tsp, toasted and crushed
coriander seeds 2 tsp, toasted and crushed
sumac 1 tsp
salt 1 tsp
honey 1 tbsp
Barnsley chops 4, thick cut
For the tahini dressing
Greek yogurt 200g
garlic 2 cloves, grated
lemon juice of 1
Put the oil, garlic, cumin, coriander, sumac, salt and honey in a large bowl. Mix well and rub all over the Barnsley chops, making sure they are fully covered in the spice. Lay the lamb on a tray and put into the fridge for 2 hours.
For the dressing, place the yogurt, tahini, garlic and lemon juice in a mixing bowl, give them a little whisk and store in the fridge until needed.
To cook the lamb, season with a little salt and lay directly onto the barbecue, leave for 5 minutes or so, then flip over and cook for a further 3 to 4 minutes. If you like your lamb well done, leave for another 3 minutes. Remove the chops from the barbecue and rest on a warm plate. When ready to serve, drizzle with the tahini dressing and a large spoonful of the salsa.