Spicy lamb chops

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Prep Time: 00:30
Servings: 4
Cooking Time: 00:20
  • 4-8 - lamb chops
  • 5ml - each chilli flakes, coriander and cumin seeds
  • - juice of 1 lemon
  • - watermelon slices
  • - fresh rocket
  • 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
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.


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