Jamie starts his lamb lollipops by adding to a mortar 1 heaped teaspoon of coriander seeds, a teaspoon of cumin powder, a large pinch of black pepper, 2 pinches of salt and a heaped teaspoon of turmeric.
He grinds this together to form a powder and then chops into the mortar two cloves of garlic and two green chillies.
He pounds the ingredients once more before adding a glug of olive oil.
Jamie sets the pestle and mortar to one side and using sharp knife scores the lamb to allow flavours to penetrate better.
Jamie rubs the flavouring into the lamb chops thoroughly and places them on the barbecue (a griddle pan or grill will also work).
While the lamb lollipops are cooking Jamie toasts some whole almonds, pistachios and sesame seeds in a pan.
The yoghurt dip
Jamie grates and chops half a cucumber and a bunch of fresh mint
He then spoons in two tablespoons of plain yogurt and adds a pinch of salt and pepper, a pinch of cumin, and a squeeze of fresh lemon juice.
Jamie mixes these ingredients together to create a lovely dipping sauce that will perfectly compliment the lamb lollipops.
Jamie makes his salsa by grating one large fresh tomato, adding a pinch of salt, pepper and fresh chopped chilli.
He tears a small bunch of fresh coriander into the salsa along with a glug of olive oil and some crumbled feta cheese.