Lamb Chops With Mint Vinaigrette

Ingredients

• 10-12 lamb chops (lamb cutlets or lamb rib chops, see notes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon coriander seed powder
• A pinch of ground chili (optional)
• Oil for cooking (olive, coconut, macadamia or ghee)
• 15 mint leaves (~2 tablespoons, chopped)
• 1/4 red onion (very finely chopped)
• 1 teaspoon chopped long red chili (a mild one)
• 1 tablespoon capers (chopped)
• 1 teaspoon marinade from the capers (juice/brine)
• 1.5 tablespoons lemon juice
• 3 tablespoons olive oil

Instructions

1. 1

   Spice rub the meat: Place the lamb chops on a cutting board and season each side with salt, pepper, and spices. If using later, refrigerate in a container for a few hours or overnight for extra flavour.

2. 2

   Pan-fry the lamb chops: Heat a tablespoon or two of oil or ghee in a large frying pan or a skillet over medium-high heat. Once sizzling hot, add the cutlets and cook for 5 minutes on the first side and about 3-4 minutes on the second side. Remove to a plate and rest for a minute or two.

3. 3

   Make the vinaigrette: While the lamb chops are cooking or ahead of time, prepare the condiment. Chop all the ingredients very finely and combine with lemon juice and olive oil.

4. 4

   Serve lamb chops with the vinaigrette on the side and some drizzle over the meat.