Lamb cutlets with date and almond salad

Ingredients

• 2 tsp olive oil
• 12 lamb cutlets
• 1 tsp finely crushed cumin seeds
• 1 tsp finely crushed coriander seeds
• Thick Greek-style yoghurt, or labne, to serve
• Mint, to serve
• Date and almond salad
• 50 gm smoked almonds, coarsely chopped
• 8 medjool dates, thinly sliced
• 1 orange, seeds removed, flesh coarsely chopped
• 2 tsp honey
• Juice of 1 lemon
• Juice of 1/2 orange
• Large pinch of sumac

Instructions

1. 1

   1.: Heat a large frying pan over high heat and add oil. Season lamb with spices and sea salt, then add to pan and grill until golden brown (3-4 minutes), then turn and grill until lamb is golden brown and cooked to your liking (3-4 minutes for medium-rare). Transfer cutlets to a plate and rest in a warm place (5 minutes).

2. 2

   2.: Meanwhile, for date salad, add ingredients to a bowl and mix gently with your hands to combine.

3. 3

   3.: To serve, spread yoghurt over a platter, top with salad and lamb, and scatter with picked mint leaves.