Preparation Time: 10 minutes
Marinating Time: 1-2 hours (optional, but recommended)
Cooking Time: 10-12 minutes

• Serves: 4
• 8 lamb chops (approx. 120g each, bone-in for extra flavour)
• 2 tbsp Greenfields Lebanese 7 spice blend
• Chilli flakes pinch (optional)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp sea salt
• ½ tsp ground black pepper
• Fresh parsley, for garnish (optional)

1. Prepare the marinade:
   In a small bowl, combine the Lebanese 7 spice blend, chilli flakes (if using), olive oil, minced garlic, lemon juice, salt, and pepper. Mix well until it forms a smooth paste.
2. Marinate the lamb chops:
   Rub the marinade generously over the lamb chops, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, or up to 2 hours, for the flavours to develop. If you’re short on time, you can skip this step, but marinating will make the lamb even more flavourful.
3. Preheat the grill:
   Heat your outdoor grill or a griddle pan to medium-high heat.
4. Grill the lamb chops:
   Place the lamb chops on the grill and cook for about 4-6 minutes per side, depending on the thickness of the chops and your preferred level of doneness. For medium-rare, aim for an internal temperature of 60°C; for medium, around 65°C. Use a meat thermometer for accuracy.
5. Rest the lamb:
   Once cooked, remove the lamb chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and juicy.
6. Garnish and serve:
   Garnish with freshly chopped parsley, if desired. Serve hot with your choice of sides such as rice, couscous, or a fresh salad.

• Calories: 350 kcal
• Protein: 30g
• Carbohydrates: 2g
• Fat: 24g
• Saturated Fat: 9g
• Fibre: 1g
• Sugar: 1g
• Salt: 1.5g