Ingredients

• ½ tsp dried chilli flakes
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3 small lamb chops
• 1 tbsp olive oil
• 4 baby carrots
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 150ml/5fl oz white wine
• ½ chicken stock cube
• 85g/3oz dried apricots
• chopped
• 55g/2oz pine nuts
• 2 tbsp fresh mint
• chopped

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the spiced chops
• rub the chilli flakes
• coriander and cumin into the lamb chops.
• Heat the oil in a frying pan over a medium heat. Add the chops and cook on each side for 1-2 minutes
• then transfer to the oven to cook for 6-8 minutes
• or until cooked to your liking.
• For the cumin carrots
• place the carrots into a roasting tray and drizzle with the olive oil. Sprinkle over the cumin seeds and roast in the oven for 8-10 minutes
• or until cooked through and tender.
• For the apricot and mint gravy
• heat the wine in a small frying pan over a medium heat. Crumble in the stock cube and add the apricots. Bring to the boil and reduce slightly
• then stir in the pine nuts and fresh mint.
• To serve
• place the chops onto a plate with the cumin carrots alongside. Pour the apricot and mint gravy around.