Ingredients

For the Lamb:

• 1 tsp rapeseed oil
• 1 tbsp curry paste
• 2 lamb loin chops
• Salt and pepper to taste

For the Chopped Salad:

• Seeds from ½ pomegranate
• ¼ cucumber, peeled, deseeded, and finely diced
• 6 radishes, diced
• 6 cherry tomatoes, quartered
• ½ small red onion, finely sliced
• Small handful fresh mint, roughly chopped (plus a few leaves for garnish)
• Small handful fresh coriander, roughly chopped (plus a few leaves for garnish)
• ¼ tsp ground cumin
• Juice of ½ lemon

Method

Step 1: Prepare the Lamb

1. Preheat the grill.
2. Rub the rapeseed oil and curry paste all over the lamb chops. Season with salt and pepper.
3. Place the chops on a baking tray and grill for 4-5 minutes on each side for a medium cook, adjusting the time if you prefer it more or less done.
4. Let the lamb rest for a couple of minutes once it’s done cooking.

Step 2: Make the Salad

1. In a large bowl, combine the pomegranate seeds, diced cucumber, radishes, quartered cherry tomatoes, and finely sliced red onion.
2. Add the chopped mint and coriander leaves, and sprinkle in the ground cumin.
3. Squeeze the juice of half a lemon over the salad and toss everything together. Season with salt and pepper to taste.

Step 3: Serve

1. Spoon the fresh salad onto a plate.
2. Lay the grilled lamb chops on top of the salad.
3. Garnish with the remaining mint and coriander leaves for added freshness and color.

Why This Recipe Is Special

• Bold Spices: The curry paste and cumin give the lamb a deep, aromatic flavor that stands out.
• Crisp and Refreshing Salad: The chopped salad adds a delightful crunch and brightness to balance the richness of the lamb.
• Perfect for the Holidays: This dish is ideal for a festive Christmas meal, offering a unique twist to your holiday spread.

Serving Suggestions

• Rice: For a more substantial meal, pair the lamb with steamed basmati rice or couscous.
• Drink Pairing: A light white wine or sparkling water will complement the spices in this dish beautifully.