For the chops:
4 lamb chops or steaks
Zest and juice of 1 lemon
Zest and juice of 1 orange
Pinch of cinnamon
3 tbsp garlic-infused olive oil
For the tomato salad:
6 tomatoes, deseeded and chopped
½ red onion, peeled and chopped
2 tbsp flat-leaf parsley, chopped
2 tbsp mint, chopped
1 tsp cumin powder
Juice of 1 lemon
4 tbsp extra-virgin olive oil
Salt and black pepper
- Put one tablespoon of both the orange and lemon zests, the lemon juice and juice of half the orange into a dish and add the cinnamon and garlic olive oil. Mix together and coat the lamb chops all over with the marinade. Cover and leave to marinate for at least 30 minutes.
- Prepare the salad: Mix together the tomatoes, red onion, parsley, mint, cumin, juice from the second lemon, olive oil and seasoning.
- Preheat the griddle or barbecue. Drain the lamb chops and remove any excess marinade. Cook on the griddle or barbecue for 3-4 minutes on each side on a medium heat. Leave to rest for two minutes. Serve with the tomato salad and bread.