2 tsp cumin seeds
2 tsp coriander seeds
1 tsp paprika
½ tsp ground cardamom
1 tbsp olive oil
8 rib lamb chops
sea salt to season
1 x 400g tin brown lentils, drained
200g cooked beetroot
75g dried figs
a handful of chopped fresh parsley and mint
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
zest of 1 lemon
squeeze of lemon juice
1 anchovy, mashed
½ clove garlic, mashed
Heat a small pan over a medium high heat and add the cumin and coriander seeds.
Dry fry the seeds for a few minutes until fragrant.
Place the seeds in a mortar and pestle and crush the seeds until finely ground.
Add the rest of the spices and olive oil and give it a good mix.
Brush the lamb chops liberally with the spiced oil and set aside for 30 minutes.
Soak the dried figs for 5 minutes in warm water, drain and chop roughly.
Place the lentils, cooked beetroot, figs and chopped parsley and mint in a large bowl.
Whisk all the ingredients for the dressing, gently mix into the salad and scatter the salad on a large serving platter.
Preheat a skillet or similar pan on a high heat (or cook on the barbecue)
Season the chops with sea salt and cook for 2-3 minutes on each side for medium or until cooked to your liking.
Transfer to a plate, cover with foil and set aside for a few minutes to rest.
Place the chops on the lentil salad, drizzle any of the juices in the plate over the chops and serve.
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