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.