Sunday Mirror (Northern Ireland)
Recipe OF THE WEEK
BARBECUED SPICY LAMB CHOPS WITH TOMATO AND POMEGRANATE SALSA
Prep: Up to 20 minutes Serves: 3-4
10 lamb chops
3 garlic cloves
3tbsp olive oil
2 tsp fennel seeds
1 tsp ground cumin
1 tsp salt
1 tsp dried chilli flakes
1 tsp dried oregano
A few fresh thyme leaves
Freshly ground pepper
FOR THE SALSA:
150g cherry tomatoes, quartered
150g pomegranate seeds
1 small red onion, finely diced 150g cucumber, seeds removed, finely diced
Half a red bell pepper, finely diced
Half yellow bell pepper, 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 pepper
TO SERVE:
Couscous or salad leaves Extra lemon wedges
1 Put all the ingredients for the marinade in a pestle and mortar and pound to a grainy paste.
2 Rub the marinade over the meat and leave for 30mins at room temperature while the barbecue heats to about 200°C. If you prepare the chops in advance, refrigerate but return to room temperature before grilling.
3 Prepare the salsa. Finely chop the cucumber, onion, peppers and herbs. Quarter the tomatoes.
4 Put salsa ingredients in a bowl and mix with olive oil, vinegar and garlic. Season to taste.
5 Check your barbecue is at the optimum temperature and grill the chops for about
4 mins on each side for medium rare, or 5 mins per side for well done. Leave to rest for 10 mins.
6 Serve over a bed of couscous or salad leaves with the salsa spooned around them. Sprinkle with fresh thyme and serve with extra lemon wedges.
Recipe from AO.com/life