Barbecued cumin lamb chops recipe
Charred, cumin-rubbed lamb chops are served with anchovy butter and lemon yogurt. They're the perfect addition to a summer barbecue.
Recipe from Berber & Q by Josh Katz (Ebury Press, £25).
Ingredients
- 80 g unsalted butter
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 10 anchovies in olive oil, finely chopped
- 1 tbsp picked lemon thyme leaves
- 2.8 oz unsalted butter
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 10 anchovies in olive oil, finely chopped
- 1 tbsp picked lemon thyme leaves
- 2.8 oz unsalted butter
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 10 anchovies in olive oil, finely chopped
- 1 tbsp picked lemon thyme leaves
- 2 tbsp cumin seeds
- 0.5 tsp caraway seeds
- 0.5 tsp coarse ground black pepper
- 1 tbsp caster sugar
- 1 tbsp salt
- 1 tbsp smoked paprika
- 2 tbsp cumin seeds
- 0.5 tsp caraway seeds
- 0.5 tsp coarse ground black pepper
- 1 tbsp caster sugar
- 1 tbsp salt
- 1 tbsp smoked paprika
- 2 tbsp cumin seeds
- 0.5 tsp caraway seeds
- 0.5 tsp coarse ground black pepper
- 1 tbsp caster sugar
- 1 tbsp salt
- 1 tbsp smoked paprika
- 0.5 onion, finely grated
- 2 tbsp full-fat natural yogurt
- 2 tbsp ground cumin
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 12 whole lamb chops
- 2 tbsp chopped flat-leaf parsley
- 0.5 onion, finely grated
- 2 tbsp full-fat natural yogurt
- 2 tbsp ground cumin
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 12 whole lamb chops
- 2 tbsp chopped flat-leaf parsley
- 0.5 onion, finely grated
- 2 tbsp full-fat natural yogurt
- 2 tbsp ground cumin
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 12 whole lamb chops
- 2 tbsp chopped flat-leaf parsley
- 400 g ciabatta or sourdough loaf, preferably stale, crusts removed
- 50 ml olive oil
- 2 garlic cloves, minced
- 4 anchovy fillets, finely chopped
- 0.5 tsp dried chilli flakes
- 40 g pine nuts, toasted
- 0.5 lemon (zest only)
- 1 handful parsley
- 14.1 oz ciabatta or sourdough loaf, preferably stale, crusts removed
- 1.8 fl oz olive oil
- 2 garlic cloves, minced
- 4 anchovy fillets, finely chopped
- 0.5 tsp dried chilli flakes
- 1.4 oz pine nuts, toasted
- 0.5 lemon (zest only)
- 1 handful parsley
- 14.1 oz ciabatta or sourdough loaf, preferably stale, crusts removed
- 0.2 cup olive oil
- 2 garlic cloves, minced
- 4 anchovy fillets, finely chopped
- 0.5 tsp dried chilli flakes
- 1.4 oz pine nuts, toasted
- 0.5 lemon (zest only)
- 1 handful parsley
- 100 g dried chickpeas, soaked in water overnight
- 0.5 tsp bicarbonate of soda
- 1 onion, cut in half lengthways
- 1 head of garlic, cut in half horizontally
- 3 sprigs of oregano or lemon thyme
- 3 tbsp lemon juice, or more to taste
- 50 ml olive oil
- 1 tsp ground cumin
- 1 tbsp finely chopped coriander
- 1 tbsp finely chopped flat-leaf parsley
- 3.5 oz dried chickpeas, soaked in water overnight
- 0.5 tsp bicarbonate of soda
- 1 onion, cut in half lengthways
- 1 head of garlic, cut in half horizontally
- 3 sprigs of oregano or lemon thyme
- 3 tbsp lemon juice, or more to taste
- 1.8 fl oz olive oil
- 1 tsp ground cumin
- 1 tbsp finely chopped coriander
- 1 tbsp finely chopped flat-leaf parsley
- 3.5 oz dried chickpeas, soaked in water overnight
- 0.5 tsp bicarbonate of soda
- 1 onion, cut in half lengthways
- 1 head of garlic, cut in half horizontally
- 3 sprigs of oregano or lemon thyme
- 3 tbsp lemon juice, or more to taste
- 0.2 cup olive oil
- 1 tsp ground cumin
- 1 tbsp finely chopped coriander
- 1 tbsp finely chopped flat-leaf parsley
- 1 lemon (zest and juice)
- 1 garlic clove, minced
- 20 ml olive oil
- 1.5 tsp salt, or to taste
- 100 g full-fat natural yogurt
- 1 lemon (zest and juice)
- 1 garlic clove, minced
- 0.7 fl oz olive oil
- 1.5 tsp salt, or to taste
- 3.5 oz full-fat natural yogurt
- 1 lemon (zest and juice)
- 1 garlic clove, minced
- 0.1 cup olive oil
- 1.5 tsp salt, or to taste
- 3.5 oz full-fat natural yogurt
Details
- Cuisine: Middle Eastern
- Recipe Type: Lamb
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 150 mins
- Serves: 4
Step-by-step
For the lemon yogurt
- Combine all the ingredients together in bowl and stir well. Adjust the seasoning according to taste.
For the m’sabaha
- Drain the soaked chickpeas and transfer to a large saucepan. Cover with water and bring to the boil over high heat. Skim away any foam that surfaces and add the bicarbonate of soda.
- Lower the heat to a gentle simmer, add the onion, garlic and oregano, and continue to cook until the chickpeas have softened but retain their shape; about 1½–2 hours, but this can vary depending on their age.
- Transfer the chickpeas to a bowl using a perforated spoon or sieve, retaining the cooking liquor for later use.
- Remove the herb sprigs where possible, and dress while piping hot with the lemon juice, olive oil and 2–3 tablespoons of the reserved cooking liquor.
- Add the cumin, chopped herbs and season to taste with salt and pepper. The chickpeas need to be quite citric and sharp, so add more lemon juice if required.
For the anchovy and lemon pangratatto
- Preheat the oven to 180°C/360°F/gas mark 4.
- Rip or cut the bread into crouton-size pieces and toss them in a small bowl with the olive oil, garlic, anchovy and chilli flakes. Toast the bread in the oven for 5–7 minutes until golden brown. Leave to cool.
- Blitz the pine nuts, lemon zest and parsley in a food processor to a rough crumb-like consistency. Add the toasted ciabatta and continue to blitz until combined. Check for seasoning.
- The anchovies should provide sufficient saltiness, but add some more salt accordingly if required. Store in an airtight container in a cool place, for up to 3 days.
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 – ensuring that you are cooking on hot embers.
- Scrape off the excess marinade from the chops, dredge them 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.
- 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.
This recipe is from Berber & Q by Josh Katz (Ebury Press, £25). Photography by James Murphy.
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