Spring Recipes - Lamb Chops with Spiced Cauliflower Green Herbed Sauce

Spring has officially arrived and we're reaching back to our easy mid week meals of meat and veg! By creating a simple, zingy sauce, you can turn plain lamb chops into a restaurant quality meal. The anchovies add a boost of savouriness to the perfectly golden lamb chops which we've paired with a spiced cauliflower and herb salad. Simple and oh so delicious!

• 500g mid-loin lamb chops or cutlets or chump chops

• Head of cauliflower, cut into florets
• 1 brown onion, cut into pieces
• 2 tsp smoked paprika
• 2 tsp dried cumin
• 2 tsp salt
• 3 tbsp olive oil
• 1/2 bunch parsley, de-stemmed
• 1/2 bunch mint
• 2 tbsp fresh dill
• 1/2 cup natural yoghurt
• 1/2 tsp cumin

• 3 anchovies, finely chopped
• 1 clove garlic, crushed
• 1 tsp fresh rosemary, finely chopped
• 1/2 bunch parsley, finely chopped
• 1 tsp cumin seeds, toasted and lightly crushed
• 1 tsp coriander seeds, toasted and lightly crushed
• 1/2 tsp smoked paprika
• Juice 1/2 lemon
• 125ml olive oil

Method

1. Preheat oven to 200 degrees celsius.
2. Combine the the smoked paprika, cumin, salt and olive oil in a large bowl and add in the cauliflower and onion. Toss to combine.
3. Cook in oven for 20 mins or until the cauliflower is nicely browned.
4. To make the sauce, combine all the ingredients until well combined. Season with salt and pepper and set aside.
5. Combine the natural yoghurt with cumin and season with salt and pepper.
6. Stir the parsley, mint and dill through the cauliflower and drizzle with olive oil.
7. To assemble the cauliflower, spread the yoghurt on the bottom of the plate and top with cauliflower and herbs.
8. Heat a heavy based fry pan on medium/high heat and while it's heating up, massage oil into the lamb chops and season with salt.
9. Once the pan is hot, add in the lamb chops but don't crowd the pan. After around 4 mins you should have a nice crust on the outside, turn chop and continue cooking for another 4 mins.
10. To serve, spoon the herbed green sauce over lamb.