Step 1

Preheat the oven to 180ºC/350ºF/gas

Step 2

Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika. Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage the flavours into the chops. Leave to marinate for 1 hour. Meanwhile, crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray with the almonds. Drizzle with a little oil, season and toss to coat. Toast in the preheated oven until lightly golden, then remove and allow to cool. For the coleslaw, peel and shred the carrots and celeriac on a mandolin (use the guard!). Remove the core from the cabbage and peel the onion, then slice as finely as you can with a sharp knife. Pick and finely chop the coriander leaves and stalks. Place all the veg in a bowl with the yoghurt and coriander stalks, then finely grate in the lime zest and squeeze in the juice. Mix well and season with salt and pepper. Scoop the houmous into a nice bowl, spoon the harissa and a lug of oil on top and swirl them half in with a spoon to get a rippled effect. Put the cooled spiced nuts into a sandwich bag and smash them up with the bottom of a pan or a rolling pin. Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium. Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw – delicious!