In a large bowl, combine baharat ingredients (reserve 1 tablespoon). Add the olive oil and rub into the lamb chops. Cover the bowl with plastic wrap and allow to marinate in the fridge for as little as an hour or as long as overnight.
Bring back to room temperature and season with salt. Heat barbecue grill on high and cook chops 1-2 minutes each side or to your liking. Remove and rest, loosely covered with foil for 5 minutes.
For the vegetables, combine vegetables with olive oil and baharat spice mix in a large bowl. Toss to coat in oil and spices. Cook on preheated flat plate or grill until just cooked through and tender.
Serve lamb chops with lemon wedges and barbecue vegetable salad.


  • 2 tablespoons sweet paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground star anise
  • ½ teaspoon ground nutmeg
  • finely grated zest and juice of one lemon
  • 2 tablespoons olive oil
  • 8 lamb chump chops, cutlets, backstraps or loins
  • Barbecue vegetable salad
  • 300g sweet potato, peeled and thinly sliced
  • 1 small red capsicum, seeds removed and thickly sliced
  • 1 small yellow capsicum, seeds removed and thickly sliced
  • 2 medium zucchini, sliced thinly
  • 1 vine baby truss tomato, cut into 4 portions
  • 2 tablespoons olive oil
  • 1 tablespoon of reserved baharat spice mix