Tom Kerridge's Spiced Chops with Tahini Dip

1. Start by blending your spice mix. Toast all the spices, except for the nutmeg and paprika, in a dry frying pan for about 2-4 minutes until you can smell the aromas being released. Pour into a spice grinder, and blitz until finely ground. Add the paprika and nutmeg and set aside. You will only need a small amount for this recipe, but you can keep the rest in an airtight jar for up to 6 months. 
2. Lay the meat out on a large tray and season both sides with salt and pepper. In a bowl, mix 3 tablespoons of the spice mix with 1 tablespoon of sumac and then sprinkle all over the meat, rubbing into each side so each piece is well covered. Leave this to marinade for 20 minutes. 
3. Meanwhile, make the tahini dip by mixing all the ingredients together in a bowl. Season to taste and set aside. 
4. When you are ready to serve, light the barbecue. Brush the chops with oil and season well, and then place the thickest chops onto the barbecue first, fat side down and cook for 1-2 minutes to render the fat. 
5. Repeat with the smaller chops, and then lay the meat down and continue to cook for around 5-8 minutes. Turn them over and cook for another 5-8 minutes until nicely charred all over. 
6. Once cooked through, lay the chops on a tray and squeeze over the lemon juice. Leave to rest for a few minutes. To serve, remove the bone from the larger pork chops, carve the meat into thick slices and lay onto a serving platter. 
7. Cut the pork rump steaks in half and lay onto the platter along with the lamb chops and cutlets. Sprinkle with a little more sumac and serve with extra lemon wedges and the tahini yoghurt on the side. 

Tom's Tip:

Cooking on the barbecue is best, but if the weather isn't on your side, these chops can be cooked on a griddle pan indoors.