Moroccan Spiced Barbecued Lamb Forequarter Chops

Ingredients

1.5kg Lamb Forequarter Chops

Olive Oil

¼ Cup Parsley Leaves

Mixed Salad Leaves

Olsson’s Smoked Salt, to serve

Harissa Paste

300gm Roasted Capsicums

1 tbls Smoked Paprika

1 tsp Sweet Paprika

1 tsp Sea Salt

1 tsp Dried Chilli Flakes

5 Cloves Garlic

1 Fresh Red Chilli (optional)

2 tbls Olive Oil

2 Lemon Juice

1 tbls Spice Mix, see below

Spice Mix

1 tbls Coriander Seeds

1 tbls Cumin Seeds

1 tsp Caraway Seeds

1 tsp Fennel Seeds

Method

For the spice mix, gently dry toast the coriander, cumin, caraway and fennel seeds in a skillet over a low heat, allow to cool then grind in a spice grinder or mortar and pestle.

Drain the roasted capsicums on paper towel, in a food processor blend together the capsicum, smoked and sweet paprika, peeled garlic cloves, sea salt, chilli flakes, fresh chilli (optional) spice mix, olive oil & lemon juice. Process until all ingredients are well combined.

In a large bowl place half of the harissa paste (reserve the remainder to serve with the lamb) and a good drizzle of olive oil, add the lamb forequarter chops, toss well to coat, marinate for 3-4 hours or overnight in the refrigerator. Remove the lamb from the marinade, drizzle with a little extra olive oil and barbecue the forequarter chops over a medium heat until cooked through.

Serve the chops on a platter, sprinkle with the parsley leaves. Serve with a green salad, the remaining harissa paste and the Olsson’s smoked salt.

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