4 lamb chops
½ tsp cinnamon
½ tsp cumin
½ tsp paprika
1 tbsp garlic infused oil
1 tbsp olive oil
zest and juice ½ lemon
small pack parsley, roughly chopped
½ small pack mint, leaves picked and roughly chopped
warm toasted gluten free pitta bread
Put the lamb chops in a large bowl. Add the spices, garlic infused oil, most of the lemon juice and some seasoning.
Toss everything together and set aside for at least 15 mins. Combine the herbs and lemon zest in a bowl. Season and set aside.
Heat a griddle or grill until very hot and cook the lamb chops for 3-4 mins each side, until cooked but still pink and juicy on the inside, then leave to rest for a few mins.
Serve the chops with the salad and gluten free pitta, and squeeze over the remaining lemon juice.
Recipe adapted from: Good Food