BBQ Lamb Chop Platter with Grilled Vegetables, Cumin Salt & Herb Salsa

INGREDIENTS

• 4 x Dunnes Stores Organic Irish Lamb Rack Chops
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp Dunnes Stores Ras-el-hanout
• 2 tbsp olive oil

For the grilled vegetables:

• 1 courgette, cut into 1cm thick rounds
• 1 aubergine, cut into 1cm thick rounds
• 2 carrots, peeled and roughly chopped
• 2 red onions, peeled and cut into wedges
• 4 tbsp olive oil
• 1 tbsp Dunnes Stores Ras-el-hanout
• Sea salt and freshly ground black pepper

For the cumin salt:

• 3 tbsp cumin seeds
• 2 tsp sea salt

For the fiery herb salsa:

• 150g Dunnes Stores herbs, such as basil, coriander and/or parsley, tough stems removed
• 30g herbs, such as thyme, rosemary and/or sage
• 1 Dunnes Stores Red Chilli
• 2 cloves garlic
• 200ml olive oil
• 1 tbsp lemon juice
• 1 ½ tsp salt

METHOD

1. For the cumin salt, toast the cumin seeds in a dry frying pan over a high heat until fragrant. Tip into a pestle and mortar and crush roughly, leaving a little texture. Mix with the salt and set aside.
2. Lay the lamb chops on a plate and sprinkle with sea salt, black pepper and ras-el-hanout. Drizzle with olive oil and massage into the chops, then leave to marinate for 1 hour.
3. For the salsa, combine all the herbs, chilli and garlic in a food processor. Pulse until finely chopped, then with the motor running, slowly drizzle in the oil and lemon juice. Season with salt, pulse to combine, then check the seasoning and set aside.
4. Toss the vegetables with salt, pepper, ras-el-hanout and olive oil.
5. When ready to cook, heat the BBQ to high, creating a high-heat zone on one side and a lower heat zone on the other.
6. Griddle the vegetables over the high heat, charring each side for 5–7 minutes. Move them to the cooler side of the BBQ and continue cooking until tender.
7. Add the lamb to the side with the high heat and cook for about 3–4 minutes on each side for medium, or until done to your liking.
8. To serve, pile the griddled vegetables onto one side of a serving platter and add the lamb to the opposite end. Make a space in the middle and add the cumin salt for dipping, and serve with the fiery salsa on the side.