Monday June 21st

I've just discovered this recipe on the Good Food Mood Blog and I love it!!!

I've adapted it slightly but otherwise I think its lovely. Once cooked, remove the fat from the lamb to reduce its saturated fat content.

Lamb is in season right now and if you are looking for something a little different try this spicy rub. Today's recipe is a bit of change up for the traditional lamb chop. While I love the simple and delicious flavours of lamb sometimes it's nice to mix things up and try something a little different, which is why I love this spicy rub. The spice rub also works well on other meats too so give it a go!

Serves 4
4 Irish spring lamb chops
½ tablespoon of cumin seeds
½ tablespoon of coriander seeds
1 teaspoon of chilli flakes
½ tablespoon of turmeric
1 teaspoon of paprika
A generous pinch of sea salt and ground black pepper

For the asparagus
1 large bunch of Asparagus (3-4 spears per person)
1tablespoons of olive oil
Sea salt and ground black pepper

In a pestle and mortar grind together the cumin, coriander, chilli, turmeric, paprika until you have a really pungent orange coloured powder.
Place the lamb chops on a plate and sprinkle on the spice mixture, turn to coat.
Cook the spiced chops under a hot grill for about 2-3 minutes either side until cooked through.

While the lamb is cooking, snap off the woody end of the asparagus and steam the asparagus for 5 mins. Then toss in olive oil and a pinch of sea salt and some freshly cracked pepper.
Serve the lamb and asparagus with some salad leaves and enjoy.

Wheat free, gluten free, sugar free, dairy free