Spiced Lamb braai chops with labne, honey and dukkah

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Ingredients

• 1.5kg lamb shoulder chops
• 2 cups (560g) labne or natural yoghurt
• 1/3 cup (115g) runny honey
• Mint leaves, pomegranate seeds (optional), dukkah and lemon wedges, to serve

DUKKAH

• ½ cup (80g) blanched almonds
• ¼ cup (40g) pumpkin seeds
• 20g sunflower seeds
• 20g sesame seeds
• 1 tsp ground sumac
• ½ tsp dried oregano
• ¼ tsp ground turmeric
• ¼ tsp sea salt flakes

MARINADE

• 2 tbs ground sumac
• 1 tbs smoked paprika
• 1 tbs coriander seeds, toasted, ground
• 1½ tbs cumin seeds, toasted, ground
• 1 tbs sea salt flakes
• ½ tsp freshly ground black pepper
• 1½ tbs finely chopped garlic
• 1-2 red chillies, finely chopped
• Finely grated zest and juice of 2 lemons
• ½ cup (125ml) olive oil

Directions

1. For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops.
2. Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result.
3. For the dukkah, preheat oven to 160°C. Place the almonds, pumpkin, sunflower and sesame seeds in a small roasting dish, and toast in the oven or on braai for 10 minutes or until fragrant and golden brown.
4. Remove from the oven and cool completely. Place all the ingredients into a food processor, and blitz into a coarse meal. Store in an airtight container until required.
5. Preheat a braai grill to high. Cook the shoulder chops all the way through, letting them develop a decent amount of char and caramelisation. Remove and rest for 5 minutes.
6. To serve, spread the labne or yoghurt on a platter.
7. Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah.
8. Serve with lemon wedges.