Tunisian Lamb Chops

Charmaine Lu -

  • 12 lamb cutlets, trimmed
  • ½ tsp each ground cumin, coriander and chilli powder
  • 2 crushed garlic cloves
  • Olive oil
  • ½ lemon, juice only
  • Mint leaves and coriander leaves, to serve
  • Harissa yoghurt, to serve
  • Place the lamb chops in a dish and coat with a mix of the garlic, spices, 3 tbsp of olive oil and a squeeze of lemon juice. Rub all over the meat, then set aside for 30 mins to marinate.
  • Heat up a barbecue or griddle pan and cook the lamb chops for 2 mins on each side. Leave to rest for 10 mins, then serve with harissa yoghurt and scatter with fresh herbs.
40 mins
4 serving