The perfect warm-evening dish that just screams summer! These Berbere-spiced lamb chops are grilled to medium-rare perfection, then served with a super-fresh salad of cucumber, feta, chickpeas, and of course, lamb’s best friend – fresh mint!
This light and tasty dish can be easily augmented or served alongside other BBQ goodies to bulk out your summer-nights barbie.
Check out more of our Ethiopian Berbere blend recipes:
Spices used in this recipe
Lebanese Baharat – Mild
The word baharat means “spice” in Arabic and refers to the aromatic blend of spice used throughout North Africa. This versatile spice blend is a great addition to any pantry.This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine. Also similarly to garam masala the blends of baharat are individual to every region. It can be used as a bbq rub for meats, seasoning meat in the pan before stewing or as a garnish on a meal before serving.$3.45
In a large bowl, combine your Baharat blend, garlic, the juice of 1/2 lemon, a good glug of olive oil, and a generous pinch of salt and pepper. Add your chops in, toss to coat, and set aside covered out of the fridge for 30 mins to come to room temperature and marinate.
When ready, place a pan, griddle, or BBQ on high heat, and when hot, place your chops on and sear for 2-3 mins on each side (for medium-rare). Transfer them to a plate, squeeze your 1/2 lemon all over them, and set them aside to rest for a few mins while you prep the salad.
In a large salad bowl, squeeze the juice of the remaining whole lemon, your tsp of Baharat, a pinch of salt and pepper, and a good glug of olive oil. Whisk to combine and emulsify.
Add your cucumber and chickpeas to the bowl and toss to dress. Crumble your feta in along with your mint leaves and stir through. Serve alongside your chops and enjoy!