HungryForever

AROMATIC LAMB CHOPS WITH MINTY YOGHURT

Spring lamb is one of the season’s greatest gifts to a chef and should always be served very simply. But as the lamb matures through the year and the meat develops more flavour, you can afford to get more adventurous. This simple spice mix of cumin, coriander, turmeric and ginger isn’t too overpowering but really enhances lamb’s natural sweetness.

Servings

Ingredients

2tsp Cumin seeds
2tsp coriander seeds
1tsp ground turmeric
4cm piece of fresh root gingerpeeled and finely grated
2 garlic clovespeeled and finely grated
olive oilfor marinade
8–12 lamb cutletsFrench trimmed
250ml natural yoghurt
4leaves mint sprigsonly, roughly chopped
Sea salt and freshly ground black pepper

Instructions

Put the seeds and turmeric into a mortar, add a pinch of salt and pound as finely as possible. Mix in the ginger and garlic, then add a little olive oil to form a paste.
Rub the paste into the lamb and leave to marinate for a while (anywhere from 10 minutes to overnight).
Place a griddle pan over a medium heat and drizzle with oil. When hot, add the lamb and griddle it for 3–4 minutes on either side if you like it pink, or 4–6 minutes if you prefer it well done. When cooked to your liking, turn the lamb on edge and cook the fat until dark golden and crisp.
Put the yoghurt and mint into a bowl, season with salt and pepper and mix well.
Serve the cutlets with the yoghurt on the side.