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    Spicy Lamb Chops With Tomato And Pomegranate Salsa

    These delicious spicy lamb chops need less than 10 minutes on the BBQ and they are such a crowd-pleasing dish!

    Serve with the fresh tomato and pomegranate salsa over a bed of couscous watch them disappear in seconds.

    Ingredients

    • 10 lamb chops
    • 3 garlic cloves
    • 3 tbsp olive oil
    • 2 tsp fennel seeds
    • 1 tsp ground cumin
    • 1 tsp salt
    • 1 tsp dried chilli flakes
    • 1 tsp dried oregano
    • few fresh thyme leaves
    • freshly ground pepper

    For the salsa

    • 150g cherry tomatoes, quartered
    • 150g pomegranate seeds
    • 150g cucumber, seeds removed, finely diced
    • 1 small red onion, peeled and finely diced
    • half a red bell pepper, finely diced
    • half a yellow bell pepper, finely diced
    • handful fresh mint, shredded
    • handful fresh oregano, shredded
    • 1 large garlic clove, minced
    • 2 tbsp olive oil
    • 1 tsp red wine vinegar
    • salt and freshly ground pepper to season

    To serve

    • couscous or fresh salad leaves
    • extra lemon wedges
    • fresh thyme to garnish

    Here's how it's done... Step 1

    Put all the ingredients for the marinade in a pestle and mortar and pound to a grainy paste. Rub the marinade over the meat, cover and leave for 30 minutes at room temperature while the barbecue is heating up. If you prepare these in advance, keep in the fridge but bring back to room temperature before grilling.

    Step 2

    Prepare the salsa. Finely chop the cucumber, onion, peppers and herbs. Quarter the tomatoes.

    Add all the ingredients of the salsa in a bowl and mix together with the olive oil, vinegar and garlic. Season with salt and pepper to taste.

    Step 3

    Check your barbecue has reached optimum temperature and grill the chops for about 4 minutes on each side for medium rare, or 5 minutes per side for well done. Leave the chops to rest for 10 minutes.

    Serve over a bed of couscous or salad leaves with the salsa spooned around them. Sprinkle with a handful of fresh thyme and serve with extra lemon wedges.

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