How to make braaied Moroccan lamb chops

Serves: 4 Ingredients: Moroccan spice rub

• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp chilli powder

Lamb Chops

• 8 lamb chops, trimmed of fat
• Olive oil, for brushing
• 2 tsp Moroccan spice rub
• salt and freshly ground black pepper
• 1 aubergine, thinly sliced
• 4 store-bought wraps
• 1 x tub store-bought hummus
• 250g rocket leaves, washed, to serve
• Handful fresh coriander, roughly chopped, to serve

Make the spice rub by mixing all the spices together, then store in an airtight jar or container. Brush the lamb chops with olive oil and sprinkle with the spice rub. Season well before placing on medium-hot coals along with the aubergine slices. Braai the chops, turning once, until medium rare (three to five minutes) and the aubergine is golden and caramelised. When almost done, toast the wraps on both sides. Drizzle the grilled aubergine with olive oil. Serve the lamb chops in the wraps, with the aubergine, hummus, rocket leaves and coriander.