- 2 thick Barnsley chops
- 2tbsp cumin seeds
- 2tbsp coriander seeds
- Olive oil and butter for frying
- Juice of ½ lemon
- salt and pepper to taste
- Orange zest to serve
- In a dry frying pan, toast the cumin and coriander seeds until toasted (3-4 minutes)
- Crush the toasted spices in a pestle and mortar. Sieve the powder onto a plate to get rid of any crusty bits. Push one side of the lamb chops into the spice mix and make sure it gets a good covering. Season with salt.
- Place a large non-stick frying pan onto a medium heat onto the hob, and pour in a little oil for cooking. When hot, place the lamb chops into the pan, outer skin and fat side down, so it looks as if it is stood up. Hold it in place and cook it until the fat renders out and the skin starts to brown. Pour the lamb fat into a small bowl and keep until needed.
- Place the chops seasoned side down into the oil and cook for 8-10 mins until it is dark brown and caramelised. Turn the chops over, and cook for a further 2-3 mins until the lamb is medium rare. Add the butter and lemon juice just before the end of the cooking time.