Lamb Chops with Carrot and Beetroot Salad

Ingredients

1 Garlic Clove 2 Lemon Rind finely grated 5 ml Cumin 5 ml Mint 2.5 ml Cayenne Pepper 2.5 ml Ground Nutmeg 50 ml Olive Oil 8 Lamb Chops 15 ml Olive Oil for frying

For the Carrot, Beetroot and Chickpea Salad:

½ Red Onion thinly sliced Juice of 1 Lemon 1 Garlic Clove finely chopped 125 ml Plain Yoghurt 25 ml Olive Oil 2 Carrots shredded 1 Raw Beetroot peeled and shredded 410 g Chickpeas drained, rinsed well 250 ml Coriander coarsely torn 5 ml Lemon Pepper

Instructions

Mix the garlic, lemon rind and Robertsons spices. Stir in oil, season to taste and brush all over lamb.

Heat oil in pan, and fry chops a few minutes on each side depending on preferred doneness (4 - 5 minutes for medium-rare). Cover with foil and rest (10 minutes).

Meanwhile, for the salad. Toss all the ingredients together and serve with the Lamb

Hou die kole warm

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