Ingredients
- 6 lamb chops (1.2 kg)
- For the marinade:
- 1 bunch parsley
- 1 bunch rosemary
- 1 bunch thyme
- 1 bunch mint
- 2 garlic cloves
- Zest of 1 lemon
- 1tsp black peppercorns
- 1tsp cumin
- 1tsp fennel seeds
- 1tbsp coarse salt
- ¼ cup olive oil
- For the rice:
- 2 cups basmati rice
- 4 cups water
- 1 clove garlic
- Salt
- For the merken yoghurt:
- 1 cup yoghurt
- 2 tbsp lemon juice
- 1tsp merken (smoked red chilli powder)
- Salt and pepper
- For the salad: olive oil salt and pepper
- 1 bunch mint
- 1 bunch parsley
- ½ red onion
- 1 cucumber
- Juice 1 lemon
- Olive oil
- Salt and pepper
- For the lamb chops: Put all the ingredients in a mortar and grind until you have a paste. Rub the spice mixture all over the lamb chops and put aside. Spread the chops in the parrilla (wood grill). The best way to roast them is turning the chop every five minutes over a medium heat. This way we can get the fat from the chop that is stuck to the bones to cook slow and crisp without drying out.
- For the rice: Put two tablespoons of olive oil in a saucepan with the garlic clove, cook for a few seconds, add the rice and remove the garlic with a spoon and add the water. When it starts to boil, place it on low heat and cook covered for 10-12 minutes. Let it rest for a few minutes, covered, before serving.
- For the chilli yoghurt, mix all the ingredients together. Spoon this on top of the chops once they are off the grill.
- For the salad, mix everything together.
- To serve: Place the lamb chops on top of the rice and add salad and yoghurt on top.
