Marinated lamb chops, on a bed of summer rice salad.

These barbecued lamb chops, with pomegranate pistachio rice salad peppered with cinnamon and dolloped with garlic parley yoghurt is DELICIOUS! the photo doesn't do it justice!

Method

1. Marinate the lamb with lemon zest, juice of 1 lemon and a paste of garlic, rosemary, thyme, salt and black pepper and rub it into the meat. let it marinate for an hour or so
2. cook your rice with the cinnamon stick and cloves, i use my rice cooker
3. get the seeds out of the pomegranate, quarter the tomatoes and cook the beans and add the pistachios and toss altogether in a bowl ready for the rice
4. when the rice is cool combine with the ingredients and add cinnamon to your tasting
5. in a mortal and pestle cream the garlic and parsley and add the yoghurt
6. cook the lamb and serve hot on the cold salad and dollop with yoghurt
:) Bona-petite!

• Garlic
• Lamb