Spiced lamb chops with coriander-yoghurt sauce

This recipe
  • Serves: 2
  • Ready in: 25 minutes
Shopping list
  • Lamb chops, 6
  • Green cardamom, 6 pods
  1. Take your lamb chops out of the fridge and transfer to some greaseproof paper.
  2. Whilst they're getting to room temperature, start with your coriander sauce. Grate the zest of your lime and squeeze its juice into a food processor. Add the remaining ingredients, season with salt and blitz until smooth. Transfer to a bowl and place in your fridge until ready serve.
  3. Now you can start on the spice rub for the chops. Dry fry the spices in your frying pan over medium heat until fragrant to release their natural oils, around 2-3 minutes. Move the spices frequently so they don't burn. Grind in a pestle and mortar/spice grinder.
  4. Next, generously season your chops on both sides with salt and pepper and coat in your spice mix. Shake off any excess. Heat a drizzle of oil in a griddle pan over medium-high heat.
  5. Place the chops fat-side down into the pan. After some of the fats have redered, cook on either side of the chop until done - around 5 minutes for medium, 7 minutes for well done. Press down on the fatty parts with your utensil to make them crispy.