Barbecued lamb lollipops with spiked hummous & nuts

INGREDIENTS

• 12 quality lamb chops, French-trimmed
• 1 small bunch fresh thyme, leaves picked
• 1 tablespoon fennel seeds
• 1 teaspoon cumin seeds
• sea salt
• freshly ground black pepper
• olive oil
• 400 g hummous
• 1 lemon
• 2 tablespoons harissa paste
• 1 handful mixed nuts and seeds, toasted
• 3 handfuls mixed salad leaves, washed and spun-dry
• extra virgin olive oil