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Prep Time: 00:30
Servings: 4
Cooking Time: 00:20
Ingredients
- 4-8 - lamb chops
- 5ml - each chilli flakes, coriander and cumin seeds
- - juice of 1 lemon
- - watermelon slices
- - fresh rocket
- - BEAN SALAD:
- 200g - fine green beans, blanched
- 2 - cans mixed beans, rinsed and drained
- 1/2 - yellow pepper, finely chopped
- 1/2 - onion, finely chopped
- 50ml - olive oil
- 15ml - apple cider vinegar
- 5ml - mustard powder
Method
The best chops in town.
Rub the spices on the chops and sprinkle with lemon juice. Let them stand for at least 15 minutes. Cut the green beans into bite-size lengths and mix with the rest of the salad ingredients.
In a heated pan, fry the chops fat side first and then on both sides until golden brown outside and slightly pink inside. Add a dash of oil, if necessary, but try to do without as the lamb has its own fat. Serve the chops with the bean salad, watermelon slices and fresh rocket.
In a heated pan, fry the chops fat side first and then on both sides until golden brown outside and slightly pink inside. Add a dash of oil, if necessary, but try to do without as the lamb has its own fat. Serve the chops with the bean salad, watermelon slices and fresh rocket.
