Spiced Lamb Loin Chops with Charred Bean Salad

Place lamb, cumin, ½ teaspoon each salt flakes and cracked black pepper and ½ the oil in a bowl and toss to coat lamb. Set aside to marinate for 15 minutes or until ready to cook.

Meanwhile, place harissa paste and yoghurt in a small bowl with salt and pepper and mix to combine. Set aside.

Trim beans. Thinly slice eschalot. Juice lemon. Place eschalot and lemon juice in a medium bowl and season with salt and pepper. Mix to combine and set aside to lightly pickle.

Heat a large, dry frypan over medium heat. Add beans and cook for 4–5 minutes or until softened and lightly charred. Place in bowl with pickled eschalot. Add almonds and remaining olive oil and toss to coat.

Return frypan to medium heat. Add lamb chops, fat-side down to render, and cook for 1–2 minutes. Turn on their side and cook for a further 3 minutes, turning halfway, for medium or until cooked to your liking. Remove from heat and set aside to rest for 5 minutes.

Add rocket leaves to the bean salad, season to taste and toss to combine. Divide lamb chops and salad between plates and serve with harissa yoghurt.