Kitchen pepper is an aromatic blend of spices you can easily make at home yourself.
Ingredients
Serves: 4
Timing: 40 minutes, plus 30 minutes marinating
Kitchen pepper:
- Zest and juice of 2 lemons
- 1 tsp freshly ground black pepper
- ½ tsp ginger powder
- ½ tsp all spice powder
- ⅛ tsp nutmeg powder
- ⅛ tsp ground cloves
- Pinch of sea salt
For the BBQ:
6-8 lamb chops, French trimmed AND/OR 4 aubergines
For the cous cous:
- 200 grams of couscous
- 1 pomegranate
- 2 red peppers
- 2 onions
- Handful of fresh Parsley, finely chopped
- 200 ml vegetable stock, boiling
- Glug of olive oil/ squeeze of lemon juice
For the roasted tomato and garlic sauce:
- Juice of 1 lemon
- 3 vine tomatoes
- 1 bulb garlic
- Handful of fresh Parsley
- 2 tbsps red wine vinegar
- Salt & pepper
To serve:
- Squeeze of lemon juice
- 100 grams feta cheese, crumbled
- A sprinkle of chopped fresh parsley
- 2 tsp Sumac
Method
Set up your BBQ with a direct and indirect side.
For the sauce:
- Wrap the garlic in tin foil with a drizzle of olive oil and some salt and roast on the coals until soft and gooey - about 20 minutes.
- Place the charred tomatoes and pulp from the roasted garlic into a food processor along with the juice of 1 lemon, 2 tsps red wine vinegar, a handful of parsley and some seasoning. Blend until smooth then season and pour into a serving bowl.
For the couscous:
- Place the peppers, tomatoes and onions over the grill along the middle of the BBQ where the indirect and direct heat meet. Cook until blackened all over - about 10 to 15 minutes.
- Place the peppers into a freezer bag to steam for 10 minutes to help loosen the skin. Remove the charred outer skin deseed the peppers and slice into strips.
- Remove the skins from the onions, roughly chop and place into a bowl with the sliced peppers.
- Pour the couscous into a bowl then pour over just enough boiling stock to cover the couscous - you may not need to use all the stock.
- Seal the bowl with a plate and leave to steam for 10 minutes then fluff the couscous with a fork.
- Season and add a drizzle of olive oil / squeeze of lemon if needed then mix through the onions, peppers and garnish with pomegranate seeds, crumbled feta and chopped parsley.
- Cook the aubergine over a high heat for 10 minutes, turning regularly.
- Grill the chops over a medium high heat turning every three minutes until charred and an internal temperature of 48C. Let the meat rest for five mins.
To serve:
- Place the aubergine and lamb on separate serving platters and top each with a little squeeze of lemon juice, some chopped parsley and a sprinkle of sumac. Crumble some of the feta over the Aubergine.
- Serve to the table with the cous cous and roasted tomato and garlic sauce.
