The chops on the grill were from a recipe from the second Moro cookbook, Casa Moro- a great cookbook I have mentioned before. The recipe is quick, simple and is worth adding to your barbecue repertoire. Beware of over-salting these. It is quite easy to do so.
Try them over this holiday weekend. My picture doesn't do them any justice since they just look like red-orange slabs of meat but I promise you they are delicious.
Lamb Mechoui with Cumin and Paprika Salt
from Casa Moro cookbook
2 tbsp. whole cumin seeds, freshly ground
1 tsp. sweet paprika
1/2 tsp. hot paprika
1 tbsp. sea salt, roughly crumbled
12-16 lamb chops, depending on size
40 g. butter, melted
Mix the spices and the salt together in a bowl. Just before you are ready to grill the chops, brush them with the melted butter, sprinkle liberally with half the cumin mixture and grill 5-8 minutes either side for pink. Serve immediately with some of the remaining cumin salt on the side.