Aromatic Spiced Lamb Chops and Veggies

Sometimes a photo can be deceiving. These lamb chops are quick to prepare, delish and you can use a variety of veggies to cook in the spice and serve alongside - one pan easy! Enjoy! Colleen 

Preparation           5 minutes plus 5 minutes to chop veggies

Cooking                10 minutes approx

Serves                   4

Ingredients

8 lamb leg chops - trimmed

a splash of olive oil for cooking

3 teaspoons ground Cinnamon

2 teaspoons ground Turmeric

2 teaspoons ground Cumin

1 teaspoon ground Coriander seed

1 teaspoon dried Thyme leaves or fresh 

1/2 teaspoon dried Mint leaves

1/4 - l teaspoon dried chilli flakes - optional - to your taste

1 tablespoon sesame seeds (optional)  

1 teaspoon Sea Salt flakes

few cranks of freshly ground black pepper

squeeze of fresh lemon juice

chopped fresh parsley and/or mint leaves

a few toasted pine nuts for garnish (optional)

Method

Toast the pine nuts (if using) in the dry pan, remove and set aside.

Mix the spices, sesame seeds, salt and pepper together.  Sprinkle over the lamb chops and pat in so it adheres - both sides.

Heat a splash of olive oil in pan and fry the chops approx 3 minutes each side.

Remove from pan and loosely cover with alfoil on a plate to rest for a few minutes.

Using the same pan (and any left over spice mix) quick fry some chopped veggies - zucchini, left over roast pumpkin or potato chunks, baby spinach leaves, broccoli florets, beans etc - add a little extra olive oil if you need.

Place a heaped serve of veggies on plate alongside 1 or 2 lamb chops - squeeze over a little lemon juice, garnish with chopped parsley/mint leaves and some toasted pine nuts.

Enjoy! Colleen