SPICY LAMB CUTLETS WITH MINT YOGHURT AND PEAS

• 8 Rib or Loin Lamb Chops
• 2 tbsp Ground Cumin
• 1 tsp Paprika
• 1 tbsp salt
• 2 tbsp extra virgin olive oil
• 2 tbsp butter
• 2 1/2 cups frozen baby peas, defrosted
• Freshly ground salt and pepper

MINT YOGHURT

• 2 cups Food Lover’s Full Cream Yoghurt
• 1 Small lemon
• 2 Cloves garlic crushed
• 3 tbsp finely chopped fresh mint
• Freshly ground salt and pepper

• In a bowl, combine the cumin, paprika, lemon/orange juice, salt and olive oil.
• Mix it together well, then coat each side of the lamb chops with the paste.
• Heat a griddle pan on high and cook the chops for 3-4 mins on each side until charred on the outside and pink in the middle.
• Remove them from the pan and set aside to rest for a couple of minutes, covered loosely with tin foil.
• In a small saucepan, heat the butter and toss the defrosted baby peas through for a minute or two.
• Season with freshly ground salt and pepper and set aside. In a bowl, add the yoghurt, lemon juice, garlic, mint and freshly ground salt and pepper.
• Stir to combine.
• To serve, heap the warm, buttery peas onto a platter and arrange the lamb chops on top, (a couple of orange slices can be placed under the chops to add a bit of citrus zest, but this is purely optional).
• Dollop some of the mint yoghurt around the platter and serve the rest on the side.