Chopan kabab (lamb chops)

Instructions

1. Grate the onion and mix it with the lemon juice, cumin, salt, pepper, crushed garlic and oil.
2. Brush the chops with this marinade, cover and leave to rest for at least 2 hours in the fridge.
3. Take the chops out 20 minutes before cooking so they come to room temperature.
4. Heat a grill pan or barbecue over high heat.
5. Grill the chops for 3 to 4 minutes per side, until golden outside but still pink in the middle.
6. Let them rest for 3 minutes before serving so the juices settle.
7. Serve hot, with a tomato salad and bread.