Preparation: 25 minutes plus marinating time
Cooking: 5 minutes plus resting
8 x 100g lamb loin chops
60ml (¼ cup) olive oil
1 tbsp sumac
1 tsp ground cardamom
2 cloves garlic, crushed
Natural yoghurt, to serve
PEAR & WALNUT SALAD
1 lemon, zested, juiced
1 tbsp honey
60ml (1/4 cup) extra virgin olive oil
2 small green pears, halved, cored, thinly sliced
1 bunch watercress
70g (2/3 cup) roasted walnuts
To marinate lamb, place oil, spices and garlic in a large bowl and whisk to combine. Add lamb, season to taste and toss well to coat. Marinate for 15 minutes.
To make pear and walnut salad, whisk lemon zest and juice with honey and oil in a large bowl. Add remaining ingredients, season to taste and toss well to combine.
Preheat a lightly greased barbecue or grill pan to high. Cook lamb loin chops on each side for 1½ minutes or until cooked to your liking. Rest, covered loosely with foil, for 5 minutes before serving.
To serve, divide Lamb with pear and walnut salad among four plates. Serve with natural yoghurt on the side.HINTS & TIPS
If time permits, marinate lamb for 3 hours or overnight.
Use a mixture of your favourite pears and apples and substitute watercress with mesclun leaf or rocket.