Recipe: Barbecued lamb chops
Our latest recipe is taken from the Berber & Q book by Ex-Ottolenghi chef: Josh Katz. Focused on a celebration of flavour, all inclusions are perfect for pairing and sharing this summer. Learn how he discovered this mouth-watering recipe and how to recreate it yourself.
“Ansel Mullins manages Istanbul Eats, a company running the most brilliant food tours in Istanbul. If you’re ever in the city, I implore any food lover to look up his services. His knowledge and passion for the food of Turkey and Istanbul is unparalleled. It was he who took me to Al Zubeyir, in the Beyoglu. It’s easily one of my favourite places to eat. Make a booking in advance and ask to sit at the grill face. To watch the usta (‘master’ in Turkish) prepare your food is like watching a theatrical performance unfold before your very eyes, full of grace, energy, elegance, endurance (and sweat). The lamb chops are the best I’ve eaten anywhere, cooked with little more than some salt and black pepper. The recipe here is a little more elaborate, but still tastes awesome.” – Josh Katz
1⁄2 onion, finely grated 2 tbsp full-fat natural yoghurt, 2 tbsp ground cumin, 1 tbsp olive oil, 2 tbsp lemon juice, 12 whole lamb chops, best end.
Cumin spice rub
80g unsalted butter, 2 garlic cloves minced, 2 tbsp lemon juice, 10 anchovies in olive oil, finely chopped,1 tbsp picked lemon thyme leaves.
Garnish & Serve
2 tbsp chopped flat-leaf parsley, 4 tbsp Lemon Yoghurt, M’sabaha (optional) Anchovy and Lemon Pangratatto.
For the lamb chops
Mix the onion, yoghurt, cumin, olive oil and lemon juice in a large bowl. Add the lamb chops and use your hands to massage the marinade into the meat, ensuring that each chop is well coated. Leave to marinate covered in the fridge for a minimum of 2 hours, or preferably overnight.
For the cumin spice rub
Place the cumin and caraway seeds in a heavy-based pan. Toast over medium-high heat until smoking and fragrant but not burnt. Remove from the heat and transfer to a bowl, adding the pepper, sugar, salt and paprika. Stir to combine, then blend the spice mix to a powder using a spice or coffee grinder, or mortar and pestle. Set aside or store in an airtight container for up to 10 days.
For the anchovy butter
Melt the butter in a small frying pan over medium-low heat, then add the garlic and fry to soften for a few minutes (being careful not to burn it). Whisk the butter gently as it cooks, until it darkens to a nut-brown, about 4–5 minutes, then add the lemon juice, anchovies and lemon thyme. Continue to cook for a few minutes before turning off the heat. Set aside and reheat when ready to serve.
To finish the lamb chops
Set a barbecue up for single-zone, direct grilling (page 17) – ensuring that you are cooking on hot embers. Scrape off the excess marinade, dredge the chops in the rub and place on the grill rack directly above the coals. Cook for 2–3 minutes on each side, until nicely charred around the edges, the fat crisped and golden, but still soft to the touch and pink on the inside.
To garnish and serve
Remove from the grill and transfer to a bowl. Toss with any remaining rub and the parsley. Pile the chops on a plate and serve piping hot, with lemon yoghurt spooned over, anchovy butter and more parsley. These are great served with msabaha and strewn with anchovy and lemon pangrattato.