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INGREDIENTS
1 tbsp (15ml) coriander seeds
1 tbsp (15ml) fennel seeds
2 garlic cloves
tsp (2.5ml) salt
2 tsp (10ml) PnP olive oil
8 lamb chops
METHOD
Grind the coriander and fennel seeds in a pestle and mortar or a coffee grinder.
Mince the garlic with the salt to form a paste.
Mix the ground spices in a bowl with the garlic paste and olive oil.
Rub the mixture onto the lamb chops.
Grill the lamb chops for 3 minutes on each side.
Serve with minty couscous.
SERVES: 4