Barbecued lamb lollipops with spiked hummus and nuts

Start by getting your barbecue going – it’ll need about 45 minutes cranking away until the heat has mellowed enough to cook your lamb chops.

On a big chopping board roughly chop the thyme leaves. Bash the fennel and cumin seeds in a pestle and mortar with a good pinch of salt and pepper then sprinkle them over your chopped thyme on the board.

Rub the lamb on the seasoned board so the spices stick to it. Once the chops are well coated, drizzle each with a little olive oil then pop onto the barbecue, turning every couple of minutes for about 8 to 10 minutes in total.

Meanwhile, put your hummus into a bowl with a little squeeze of lemon juice and 1 tablespoon of harrissa. Mix well. Bash the toasted nuts and seeds in a pestle and mortar.
Put your salad leaves in a bowl and dress with a good squeeze of lemon juice and a drizzle of extra virgin olive oil. Toss together.

By this time your lamb chops should have had 8 to 10 minutes and be perfectly cooked. Press the meat with your finger - if it gives it’s medium rare, if it doesn’t it’s well done. Get yourself a big board and spoon your lemony hummus on to one side, top with the remaining harrissa and drizzle with extra virgin olive oil. Pile your salad and bashed nuts in separate plies on the board too, then stack your chops on the board, get your friends round the table and dig in.


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