2 tbsp Extra Virgin Olive Oil
6 lamb cutlets
1 tsp coriander seeds, crushed
½ bunch of parsley, leaves picked
1 French shallot, finely sliced
4 pitted prunes, chopped
1 small handful of whole almonds, roughly chopped
½ cup of yoghurt
1 tsp tahini
½ tsp sumac
1 clove garlic, minced
Zest and juice of ½ lemon
Salt and pepper
To make the sauce, combine the yoghurt, tahini, sumac, garlic and lemon zest and a pinch of salt (this can be made a day ahead of time).
Drizzle one tablespoon of oil over the lamb cutlets and season with salt, pepper and coriander seeds. Grill on a BBQ or in a pan for two minutes on each side or until cooked to your liking. Rest for two minutes.
In a bowl, combine the parsley, shallot, prunes and almonds. Dress with remaining oil, lemon juice salt and pepper.
Place a dollop of the yoghurt on the plates. Arrange the chops and garnish with the salad.