LAMB CHOPS WITH POMEGRANATE SALSA

10 lamb chops

3 garlic cloves

3 tbsp olive oil

2 tsp fennel seeds

1 tsp ground cumin

1 tsp salt

1 tsp dried chilli flakes

1 tsp dried oregano

Few fresh thyme leaves

Freshly ground pepper

For the salsa:

150g cherry tomatoes, quartered 150g pomegranate seeds

150g cucumber, seeds removed, finely diced

1 small red onion, peeled and finely diced

Half a red bell pepper, diced Half a yellow bell pepper, finely diced Handful fresh mint, shredded

Handful fresh oregano, shredded

A large garlic clove, minced

2 tbsp olive oil

1 tsp red wine vinegar Salt and freshly ground pepper

To serve:

Couscous or fresh salad leaves

Extra lemon wedges Fresh thyme to garnish 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, cover and leave for 30 minutes at room temperature while the barbecue is heating up. If you prepare these in advance, keep in the fridge but bring back to room temperature before grilling. 3 Prepare the salsa. Finely chop the cucumber, onion, peppers and herbs. Quarter the tomatoes. 4 Add all the ingredients of the salsa in a bowl and mix together with the olive oil, vinegar and garlic. Season with salt and pepper to taste. 5 Check your barbecue has reached optimum temperature and grill the chops for about 4 minutes on each side for medium rare, or 5 minutes per side for well done. Leave the chops to rest for 10 minutes.

Mouth-watering salsagives these barbecuedlamb chops a lift intothe “divine” territory