Infused with the gentle masala spice, these Indian-inspired tender lamb chops are perfectly matched with a cooling yoghurt and cucumber dressing, and moreish chickpeas. Served with a sweet eggplant chutney, it’s a fresh update on a traditional curry.
Finely zest and juice lemon. Place lamb, lemon zest, Mild-Mannered Masala Mix, ½ the yoghurt, ½ the lemon juice, salt and pepper in a bowl and toss to combine. Set aside until ready to cook.
Pick mint leaves from their stems and finely chop. Using a box grater, coarsely grate cucumber. Place mint, cucumber, remaining yoghurt and remaining lemon juice in a bowl with salt and pepper and mix to combine.
Trim beans and cut in half. Drain and rinse chickpeas.
Cook beans in a saucepan of salted, boiling water for 2 minutes or until tender. Place spinach in a colander and drain beans over spinach to wilt. Allow to cool slightly.
While beans are cooling, remove lamb from marinade, wiping off any excess. Heat olive oil in a frypan over medium heat. Add lamb and cook for 3 minutes each side for medium or until cooked to your liking. Rest lamb on a plate for 3–4 minutes.
Place chickpeas, beans, spinach and cucumber yoghurt dressing in a bowl and mix to combine. Divide between plates and top with lamb. Serve with eggplant chutney.