Fenugreek Lamb Chops with Black Pepper Yoghurt

Ingredients:

8 Trimmed lamb chops,

100g Greek yoghurt plus extra to serve,

30g Fresh coriander,

3 Peeled cloves,

1 tsp Cumin seeds,

1 tsp Coriander seeds,

½ tsp Chilli flakes,

2 Heaped tbsp dried fenugreek leaves

Zest of 1 lemon

Juice of ½ lemon

2 tbsp Olive oil

Good pinch of Maldon sea salt flakes

Coarsely ground black pepper

Method:
1. Put all the marinade ingredients into a blender and blitz until combined and smooth.
2. Place the lamb chops in a wide, shallow dish, add the marinade and turn the chops until well coated in the mixture.
3. Cover the dish with clingfilm and leave the chops to marinate in the refrigerator for 1 hour, or overnight if you prefer.
4. Remove the chops from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature.
5. Preheat a nonstick griddle pan or frying pan over the highest possible heat.
6. Once super hot, shake any excess marinade from the chops, sprinkle a little salt on one side and lay salt-side down on the griddle pan.
7. Cook for 2–3 minutes on each side, depending on thickness, until nicely charred. If you need to cook them in batches, keep one batch warm under a layer of kitchen foil while you cook the rest.
8. Remove from the pan and leave to rest on a plate for 5 minutes or so.
Serve alongside a bowl of Greek yogurt seasoned with black pepper.