Cumin Lamb Chops

198/18: Cumin Lamb Chops

198/18 – Cumin Lamb Chops:

I still have loads of the awesome lamb from Briggs Shetland Lamb in the freezer and fancied cooking some chops. A quick scan of my list resulted in Barbecued Cumin Lamb Chops with Anchovy Butter and Lemon Yoghurt making it’s way onto the food list for the week!

This recipe is from Berber & Q by Josh Katz:

The Prep:

Quite a bit of prep for this one and I did most of it the day before.

Cumin Spice rub: Cumin seeds, caraway seeds, pepper, sugar, salt and smoked paprika.

Anchovy Butter: Butter, garlic, lemon juice, anchovies and thyme.

Lemon Yoghurt: Yoghurt, lemon zest & juice, garlic, olive oil and salt.

Cumin Lamb Chops

Anchovy and Lemon Pangratatta: Ciabatta, olive oil, garlic, anchovy, chilli flakes, pine nuts, lemon zest and parsley.

Cumin Lamb Chops

Yemenite Dynamite: Birds eye chillis, garlic, cardamom seeds, mint, parsley, coriander, lemon and extra virgin olive oil.

Cumin Lamb Chops

The lamb chops went into a mix of onion, yoghurt, cumin, olive oil and lemon juice. This went into the fridge overnight.

Cumin Lamb Chops

The Cook:

A full chimney starter of Oxford Charcoal Oak lumpwood. I placed one empty charcoal basket on the near side then tipped the lit charcoal in the space above it so most of the grill surface was directly over lit charcoal and a little space that was cooler in case I needed it. The lamb chops went onto the grill.

Cumin Lamb Chops

Then I remembered I hadn’t put the rub on!  Cumin Lamb Chops

View from above. After a couple of minutes each side I stood the chops up on their side to grill the fat.

Cumin Lamb Chops

Whilst it was cooking I finished off the M’sabaha: Chickpeas, bicarb of soda, onion, garlic, oregano, lemon juice, olive oil, cumin, coriander and parsley.

This sat on Tahina sauce: Tahini, lemon juice, garlic and water and was topped with Yemenite Dynamite: Birds eye chillies, garlic, cardamom seeds, mint, coriander, lemon and extra virgin olive oil.

Cumin Lamb Chops

Time to Serve:

When the chops were about 55c internal (Thermapen) I took them off.

Cumin Lamb Chops

They looked and smelt fantastic!

Cumin Lamb Chops

Bit of rub on top with some parsley, lemon yoghurt and anchovy butter.

Cumin Lamb Chops

Oh yeah!

Cumin Lamb Chops


Seems like every cook I do from this book I end up raving about how good the dish was. This one is no different, we totally loved it!

A fair bit of prep the night before but a quick and simple cook. The lamb tasted amazing, top quality lamb as always but the marinade, rub and toppings really made it something special.

The M’sabaha was incredible, such a tasty dish. Will be making that again for sure.

All in all, a fantastic meal. Highly recommended!

Cook Difficulty: 3/5 
Cook Duration: Short: 2/5
Cook Equipment: Napoleon Pro 22
Cook Method: Direct
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 10 minutes
Internal temperature: 55c Thermapen
Notes: No major changes

This recipe is from Berber & Q by Josh Katz:



Enter your email address to subscribe to this blog and receive notifications of new posts by email.

KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

Back to the Home Page

Leave a Reply

Your email address will not be published. Required fields are marked *