Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp paprika
• ½ tsp salt
• 1 tbsp olive oil
• 2 x 100g/3½oz lamb chops
• 1 tbsp wholegrain mustard
• plus extra to serve
• 25g/1oz breadcrumbs
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh chervil
• 2 tbsp olive oil
• 1 garlic clove
• peeled
• sliced
• 2 handfuls kale
• washed
• thick stalks removed
• roughly sliced
• blanched for 2-3 minutes in salted water
• drained
• salt and freshly ground black pepper

Directions

• For the lamb
• grind the cumin
• coriander
• paprika and salt in a pestle and mortar
• then rub the mixture onto the lamb chops.
• Mix together the mustard
• breadcrumbs and herbs in a bowl until well combined.
• Heat the oil in a pan over a medium heat and fry the lamb chops for 1-2 minutes on each side
• or until golden-brown. Press the mustard mixture onto one side of the lamb chop and continue to fry
• with the mixture facing downwards
• for 4-5 minutes
• or until cooked to your liking.
• For the kale
• heat the oil in a wok over a medium heat and add the garlic. Stir-fry for one minute
• then add the kale and stir-fry for 4-5 minutes
• or until tender. Season
• to taste
• with salt and freshly ground black pepper.
• Serve the lamb chops on a plate with the kale and more wholegrain mustard.