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Barbecued lamb lollipops with spiked hummous & nuts
- 12 quality lamb chops, French-trimmed
- 1 small bunch fresh thyme, leaves picked
- 1 tablespoon fennel seeds
- 1 teaspoon cumin seeds
- sea salt
- freshly ground black pepper
- olive oil
- 400 g hummous
- 1 lemon
- 2 tablespoons harissa paste
- 1 handful mixed nuts and seeds, toasted
- 3 handfuls mixed salad leaves, washed and spun-dry
- extra virgin olive oil
Directions:View on Jamie Oliver
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