Lamb chops with charred lemons and zhoug recipe

1. Toast the cumin and coriander seeds in a dry frying pan over a medium heat for 2 mins until fragrant. Use a pestle and mortar (or a bowl and the end of a rolling pin) to crush to a sandy consistency.
2. Spoon 3 tbsp of the toasted spices into a bowl and mix through 1 crushed garlic clove, the zest and juice of 2 lemons, 1 tbsp oil and 20g coriander. Toss the lamb in the marinade, then cover and chill for at least 2 hrs or, ideally, overnight.
3. When ready to serve, tip the remaining ground spices, garlic, oil, zest and juice of ½ lemon, most of the remaining coriander and the chopped chilli into a blender; blitz until smooth. Add a splash of water, if needed, to catch the blade and make a smooth sauce.
4. Heat a frying or griddle pan over a medium heat until smoking. Slice the remaining ½ lemon and sear for 30 secs each side until lightly charred.
5. Fry or griddle the lamb chops in batches for 3-4 mins each side until lightly charred and they are slightly pink in the middle (or 4-5 mins each side for well done). Serve the lamb drizzled with the green sauce and the charred lemons, scattered with the remaining coriander and any remaining sauce in a bowl on the side.

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