Lamb Chops with Carrot and Beetroot Salad

Ingredients

1 Garlic Clove

2 Lemon Rind finely grated

5 ml Robertsons Cumin

5 ml Robertsons Mint

2.5 ml Robertsons Cayenne Pepper

2.5 ml Robertsons Ground Nutmeg

50 ml Olive Oil

8 Lamb Chops

15 ml Olive Oil for frying

To serve: Carrot, Beetroot and Chickpea Salad

1/2 Red Onion thinly sliced

Juice of 1 Lemon

1 Garlic Clove finely chopped

125 ml Plain Yoghurt

25 ml Olive Oil

2 Carrots shredded

1 Raw Beetroot peeled and shredded

410 g tin Chickpeas drained, rinsed well

250 ml Coriander coarsely torn

5 ml Robertsons Lemon Pepper

Instructions

1. Mix the garlic, lemon rind and herbs and spices

2. Stir in oil, season to taste and brush all over lamb.

3. Heat oil in pan, and fry chops a few minutes on each side depending on preferred

doneness (4-5 minutes for medium-rare).

4. Cover with foil and rest (10 minutes).

5. Meanwhile, for the salad. Toss all the ingredients together and serve with the Lamb

You can find this recipe online at: www.robertsons.co.za/recipes/lamb-chops-with-carrot-andbeetroot-salad

By the way, take note that the original says use 410g of pork sausage, drained and rinsed for the salad!  From the picture it is obvious that it should be chickpeas!

Enjoy.