Lebanese-spiced Barnsley chops with tahini dressing and pickled chilli salsa

Serves 4
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
tahini 70ml
garlic 2 cloves, grated
lemon juice of 1

For the pickled chilli salsa
green pepper 1, finely diced
pickled green chillies 8, sliced
garlic 1 clove, sliced thickly
olive oil 50ml
spring onions 8, sliced
pomegranate seeds 3 tbsp
green olives 10, roughly chopped
mint 10 leaves, chopped
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 make the pickled chilli salsa, saute the green pepper in a little oil, add the pickled chilli, garlic and olive oil, warm for a minute or so, then remove from the heat and leave to cool.

Next, stir in the spring onions, pomegranate seeds, olives, mint and lemon juice, adding a little seasoning if necessary.

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.


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