1 ½tbsppul biberaka Aleppo pepper, alternatively use chilli flakes
250gpearl barleyrinsed under cold water
150gdried sour cherries
Fine sea salt
25mlExtra virgin olive oil
Neutral cooking oilsuch as rapeseed or vegetable oil
To begin, add the peppercorns, coriander seeds, fennel seeds and sesame seeds to a dry frying pan and toast over low-medium heat for 2-3 minutes, until fragrant, stirring often.
Add the toasted seeds to a grinder or pestle and mortar and coarsely grind. Mix with sumac, paprika, oregano, cinnamon, ½ tbsp of pul biber, and a generous pinch of salt. Set aside.
Add a glug of oil to a large, heavy-based saucepan and heat until shimmering. Add the shallots and sweat over low heat for approx. 20 minutes, stirring occasionally, until soft and translucent.
While the shallots are cooking, heat the barbecue or prepare a large frying pan (ideally cast iron). Generously dust both sides of the lamb chops with the spice and salt mix, the drizzle with a little oil.
Keep an eye on the shallots.
On a medium heat melt the butter and then keep cooking it until it turns a nut-brown butter. Strain through a fine sieve into a large, heat-proof container (as it will puff up once you add the chilli) and then immediately add 1 tbsp of the pul biber. Finish it by adding the olive oil.
Once the shallots are ready, add the garlic cloves and cook for another 3-4 minutes over low heat. Add the pearl barley and cherries to the pan and increase the heat. Cook, stirring constantly, for a minute or two then add enough cold water to the pan to cover the pearl barley and cherries by around 2cm-1 inch. Season with salt, bring to the boil and reduce the heat. Simmer for 30 minutes, or until the pearl barley is cooked slightly al dente. Stir occasionally and drain any excess water once cooked.
While the pearl barley is cooking, cook the lamb chops. If cooking on the BBQ, add the chops to the grill once hot enough for direct cooking. If using a pan, heat the pan until screaming hot and add the chops, making sure not to crowd the pan.
Cook over high heat for around 4 minutes on each side for medium-rare, turning only once during cooking, once a golden crust has formed. The meat will become firm as it cooks – gently press with your thumb to test for how well-done the chops are. The firmer the meat becomes, the more well-done it is. For a medium-rare chop, the meat should have a soft feel with a little spring back.
Once cooked, leave to rest in a warm place for 5-10 minutes and add flatbreads to the pan or BBQ and cook for a minute or two, until coloured on each side.
Serve by placing the lamb on top of the pittas, alongside the pearl barley. Dress the pearl barley with a heaped spoonful of the pul biber-infused butter to taste and drizzle with yoghurt. Optionally season with more pul biber and a pinch of sumac.