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- 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
- 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
- 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
- For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops.
- Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result.
- 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.
- 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.
- 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.
- To serve, spread the labne or yoghurt on a platter.
- Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah.
- Serve with lemon wedges.
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