BBQ Lamb shoulder chops with Harissa

Serves 4 as a starter.

Ingredients

• 1kg lamb shoulder chops

• 1 jar sarafian harissa

• 1 brown onion

• 100ml olive oil

• Sea salt

• 1 nutmeg whole

• 1 tablespoon whole cloves

• 3 cinnamon sticks

• 1 tablespoon black peppercorns

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 1 teaspoon allspice

• 2 baby cos lettuce

• 1/3 bunch parsley

• 1/3 bunch mint

• 1/3 bunch basil

• 1/3 bunch dill

• 1 lemon

• Lebanese cucumbers

• Pickled chillis

Method: 

1. Grind spices in a mortar and pestle or spice grinder until fine and place them in a large mixing bowl.

2. Grate the onion on a coarse side of cheese grater, then place the pulp into a clean tea towel.

3. Wrap the towel up like a wonton then squeeze all the juice into the bowl with spices and add olive oil. Whisk to combine

4. Add the lamb and rub marinade into for a few minutes. Leave in fridge overnight uncovered.

5. Light a charcoal bbq and remove lamb and harissa from fridge.

6. When coals turn white season lamb with salt and cook for 15 minutes turning every 5 minutes then rest for 5 minutes.

7. Wash cos leaves and herbs then dry and arrange on a serving plate.

8. Slice lamb off the bone into small bite size pieces and place in a serving bowl.

9. Squeeze lemon and a little extra sea salt all over lamb

10. Take a cos leaf, add a tablespoon of lamb, a teaspoon of harissa and some fresh herbs then wrap up and ea