Barbecued Cumin Lamb Chops with Anchovy Butter & Lemon Yoghurt
- For the Lamb Chops:
- ½ onion, finely grated
- 2 tbsp full-fat natural yoghurt
- 2 tbsp ground cumin
- tbsp olive oil
- tbsp lemon juice
- 12 whole lamb chops, best end
- For the Cumin Spice Rub:
- 2 tbsp cumin seeds
- ½ tsp caraway seeds
- ½ tsp coarse ground black pepper
- 1 tbsp caster sugar
- 1 tbsp salt
- 1 tbsp smoked paprika
- For the Anchovy Butter:
- 80g unsalted butter
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 10 anchovies in olive oil, finely chopped
- 1 tbsp picked lemon thyme leaves
- To Garnish and Serve:
- 2 tbsp chopped flat-leaf parsley
- 4 tbsp Lemon Yoghurt
- Anchovy and Lemon Pangratatto
For the Lamb Chops
Mix the onion, yoghurt, cumin, olive oil and lemon juice in a large bowl. Add the lamb chops and use your hands to massage the marinade into the meat, ensuring that each chop is well coated. Leave to marinate covered in the fridge for a minimum of 2 hours, or preferably overnight.
For the Cumin Spice Rub
Place the cumin and caraway seeds in a heavy-based pan. Toast over medium- high heat until smoking and fragrant but not burnt. Remove from the heat and transfer to a bowl, adding the pepper, sugar, salt and paprika. Stir to combine, then blend the spice mix to a powder using a spice or coffee grinder, or mortar and pestle. Set aside or store in an airtight container for up to 10 days.
For the Anchovy Butter
Melt the butter in a small frying pan over medium-low heat, then add the garlic and fry to soften for a few minutes (being careful not to burn it). Whisk the butter gently as it cooks, until it darkens to a nut-brown, about 4–5 minutes, then add the lemon juice, anchovies and lemon thyme. Continue to cook for a few minutes before turning off the heat. Set aside, reheating when ready to serve.
To Finish the Lamb Chops
Set a barbecue up for single-zone, direct grilling (page 17) – ensuring that you are cooking on hot embers.
Scrape off the excess marinade, dredge the chops in the rub and place on the grill rack directly above the coals. Cook for 2–3 minutes on each side, until nicely charred around the edges, the fat crisped and golden, but still soft to the touch and pink on the inside.
To Garnish and Serve
Remove from the grill and transfer to a bowl. Toss with any remaining rub and the parsley. Pile the chops on a plate and serve piping hot, with lemon yoghurt spooned over, anchovy butter and more parsley. These are great served with m’sabaha and strewn with anchovy and lemon pangratatto.