Combine the cumin, coriander, garlic, oregano, lemon zest and juice, the olive oil and some seasoning in a large bowl. Put the lamb chops on a board and lightly bash the eye (the meatiest part) of each one with a mallet or rolling pin to flatten slightly. Put the chops in the bowl with the marinade and turn to fully coat. Cover and leave to marinate for at least 30 mins. Will keep chilled for up to a day.
Take the lamb out of the fridge 30 mins before cooking, if it’s been chilled. Mix the harissa and honey together in a bowl. Cook the lamb chops under a hot grill, in a griddle pan over a high heat or over ashen coals on the barbecue for 5-7 mins on each side, brushing the harissa mixture all over them during the final 1-2 mins. When ready, the chops should be caramelised and the fat sizzling – they will be slightly pink in the middle. Transfer to a plate, cover and leave to rest for a few minutes before serving.
