Crusted Lamb Chops with Broad Bean and Mint Yoghurt

Ingredient

8 loin lamb chops
Red Island Extra Virgin Olive Oil
1 tbsp chilli flakes
3 tsp fennel seeds
2 tsp coriander seeds
3 tsp cumin seeds
Sea salt and freshly cracked black pepper
½ cup Jalna Greek style yoghurt
½ cup of blanched and peeled broad beans
Handful of fresh mint leaves
Fresh lemon juice
1 head of fresh coz

Method

In a small non-stick pan toast the fennel seeds, coriander seeds, cumin seeds and black pepper for 2-3 minutes until they are aromatic and the rawness has been cooked out. Transfer these spices along with the mint leaves, chilli flakes and salt to a mortar and pestle and pound to a coarse rub.

Add the spices to the lamb chops and rub the spices all over. If you have the time, it is best to allow these chops to marinate for at least 30 minutes (or up to overnight).

Preheat a large frying pan over high heat and add a good drizzle of olive oil before cooking the lamb chops off in batches until your liking of rareness.

Meanwhile, roughly chop the broad bean and mint before adding to a small bowl and adding a good drizzle of Red Island Extra Virgin Olive Oil, juice of a lemon before seasoning with sea salt and freshly cracked black pepper. To a small serving bowl add the yoghurt before drizzling with the broad bean and mint mix.

Serve the chops alongside the yoghurt and broad beans with some fresh cos leaves and enjoy.

Recipe by Lynton Tapp