FAST ED’S KITCHEN
ED HALMAGYI
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GRILLED LAMB CHOPS WITH TAGINE FLAVOURS
Preparation time 10 mins
Cooking time 8 mins
Serves 4
8 lamb loin chops, trimmed
2 tsp ground coriander seeds
2 tsp ground cumin seeds
2 tsp ground turmeric
1 tsp sweet paprika
1 tsp ground cinnamon
¾ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper
400g can chickpeas, rinsed and drained
4 cloves garlic, crushed
2 sprigs coriander, leaves picked
2 cups mixed baby tomatoes, halved
2 limes, peeled and diced, plus extra wedges, to serve
1 red onion, finely sliced
Flat-leaf parsley, toasted sesame seeds, yoghurt and pita bread, to serve
STEP 1 Score lamb chops along fat and meat sides. Put in a large bowl with coriander, half of the cumin, and remaining spices. Add 1 Tbsp of the olive oil and mix well. Season.
STEP 2 Put chickpeas, garlic, remaining cumin, remaining oil and coriander leaves in a food processor. Process until a smooth hummus forms. Season. Toss tomatoes, limes and onion in a bowl. Season.
Cook chops on a chargrill pan over medium heat for 8 minutes, turning several times. Put hummus on plates with chops
