1 tsp coriander seeds
1 tsp cumin seeds
salt and freshly ground black pepper
1 lamb chop
1 tsp olive oil
½ carrot, peeled into ribbons
1. Preheat the oven to 200C/400F/Gas 6.
2. Crush the coriander and cumin seeds in a pestle and mortar with a pinch of salt and pepper.
3. Rub into the lamb chop.
4. Heat the oil in a frying pan and fry the chop for 2-3 minutes.
5. Transfer to the oven and cook through for 3-4 minutes.
6. Serve with carrot ribbons