Another success from “The Lebanese Kitchen”. First you have to make a Lebanese Seven Spices mix which you can use to add flavour to loads of dishes.
Lebanese Seven Spices Mix – makes 175g
- 5 tbsp ground allspice
- 3½ tbsp pepper
- 3½ tbsp ground cinnamon
- 5 tbsp ground cloves
- 4 tbsp ground nutmeg
- 4 tbsp ground fenugreek
- 4 tbsp ground ginger
Mix the spices together and store in an airtight jar in a dark cupboard until needed.
Lamb Chops with Seven Spices – to serve 4
- 2 garlic cloves, crushed
- 1½ tbsp seven spices mix
- juice of 1 lemon
- 1 tsp salt
- 1 tsp black pepper
- 4 lamb chops
- natural yogurt and lemon wedges to serve
Mix the garlic, seven spices mix, lemon juice, salt, and pepper in a bowl, add the lamb chops, and rub mixture into the meat. Leave to marinade for about 1½ hours.
Barbecue for 4-6 minutes on each side, then serve with the lemon wedges and yogurt.
Wine Suggestion: We had a really nice Spanish red, Pago de los Capellanes, from Ribero del Duero (thanks Alicia). 100% Tempranillo with a lovely juicy depth and loads of flavour. Alternately you could try a wine from the Bekaa Valley in Lebanon which also makes juicy, heady, red wines.
(Original recipe from The Lebanese Kitchen by Salma Hage, Phaidon Press Ltd, 2012.)
Jono & Jules do food & wine 