MONDAY SUPPER
Lamb chops Mechoui-style I bought a pack of nice fat juicy lamb cutlets in M&S and decided to Moroccan-ise them for supper. Mechoui is a north-African way of cooking over an open fire, with a special spice mix. The spice mix I use is: 1 tbsp groun coriander seeds 11/2 tsp groun cumin seeds 3/4 tsp sweet paprika 11/2 tbsp olive oil For the roasted cumin salt 1 tbsp cumin seeds 11/2 tsp sea salt flakes Mix the dry ingredients (not the Cumin salt ingredients), put in a plastic bag, throw in the chops and give it all a good shake to coat the chops. Leave to marinade for a while. In the meantime, put the cumin seeds in a dry frying pan and roast over a flame until them begin to release their aroma. Pound to a powder in a pestle and mortar with Maldon sea salt. I cook meat like this on my trusty Breville electric grill. This was a kitchen gadget I resisted buying for a long time; then one day last year, I was in John Lewis, buying a large plasma screen tv, and thought, what the hell, I