big ideas, little efforts

Falmouth, Cornwall
June 2010
www.sanjayskitchen.co.uk

New Season Spiced Cornish Lamb chops with

Simple Griddled Asparagus
Lamb is in season right now and if you are looking for something a little different try this spicy rub.

Serves 4
4 Cornish lamb chops
½ tablespoon of cumin seeds
½ tablespoon of coriander seeds
1 teaspoon of chilli flakes
½ tablespoon of turmeric
1 teaspoon of paprika
A generous pinch of sea salt and ground black pepper

For the asparagus

1 large bunch of Asparagus (3-4 spears per person)
1-2 tablespoons of olive oil
A generous pinch of sea salt and ground black pepper

In a pestle and mortar grind together the cumin, coriander, chilli, turmeric, paprika until you have a
really pungent orange coloured powder.
Place the lamb chops on a plate and sprinkle on the spice mixture, turn to coat.
Cook the spiced chops under a hot grill for about 2-3 minutes either side until cooked through.
While the lamb is cooking, snap off the woody end of the asparagus and toss the spears in a bowl with
sea salt, black pepper and olive oil. Fry on a hot griddle pan until tender for about 3-4 minutes.
Serve the lamb and asparagus with some salad leaves and enjoy.