Spiced lamb chops with spinach and red onion salad

Method

1. Crush the paprika, sumac and coriander seeds together in a pestle and mortar with a little olive oil until it resembles a coarse paste. Coat the lamb chop in the spice mixture.

2. Heat a griddle pan until smoking, then add the lamb chop and cook for 3-4 minutes on both sides (for medium), or until cooked to your liking. Set aside to rest on a warm plate.

3. Meanwhile, blanch the sprouts in boiling water for 30 seconds. Drain immediately, then drop into a bowl of iced water to refresh.

4. Drop the onion into a bowl of iced water and leave to soak for at least ten minutes, or until crisp.

5. Sauté the spinach in a hot pan with the remaining oil until it starts to wilt, about 30 seconds. Remove and arrange on a serving plate. Place the lamb chop on top.

6. To serve, drain and pat dry the sprout leaves and onion and arrange them over the lamb. Finish with a drizzle of balsamic vinegar. Season to taste with salt and freshly ground black pepper.