Instructions

1. Pat the lamb the lamb dry with the kitchen towel

2. Mix the cumin, ground coriander and some seasoning and the seasoning and rub onto all of the chops

3. Heat the oil in the pan and add the lamb

4. Cook for 4-5 minutes each side, until there is a small pink patch in the middle

5. Transfer to a board and leave to rest

6. Return to the pan to heat, stir the coriander and add a splash of water into the juices and warm through

7. When ready, drizzle the the pan juices over the lamb and serve with the rice and vegetables.