Baharat is a mixed spice blend which works mouthwateringly well as a rub for grilled meats; so that's exactly what I've done! Mixing the spice with olive oil, garlic and lemon juice creates a fragrant, but subtle, marinade which my juicy chops can soak in for a while before hitting the heat. I've used lovely, tender lamb from Keevil & Keevil, a butcher from the famous London Smithfield's market. Grilling is the simplest way to cook meat and it works particularly well with lamb because some of the fat melts away and you gain all those wonderful crispy bits! I've served my lamb with a colourful, light couscous filled with coriander, lemon zest and
Ingredients for the lamb
4 large lamb chops
2 tsp baharat
1 large clove of garlic, minced
Juice and zest of half a lemon
2 tbsp olive oil
Salt & pepper
Ingredients for the couscous
20g chopped coriander
Zest of half a lemon
100g pomegranate seeds
1 tsp butter
Salt, to season
In a bowl whisk together the baharat, garlic, olive oil, lemon juice & zest with a good grind of salt and pepper. Add the lamb chops and mix until completely coated. Cover and refrigerate for a minimum of 1 hour or up to 24 hours.
Take the meat out of the fridge 20 minutes before cooking, to bring to room temperature. Turn the grill onto a high heat.
Meanwhile, put the couscous into a large bowl and cover with boiling water to 1cm above the level of couscous. Add the butter, then cover tightly with cling film and set aside for 20 minutes.
Arrange the chops on the grill pan and place under to cook for around 4-5 minutes on each side.
Once the 20 minutes is up remove the cling film from the couscous and fluff up using a fork. Add the chopped coriander, lemon zest and season to taste. Mix well before stirring in the pomegranate seeds.
Once ready, divide the couscous between plates and top with the lamb chops.