SPICED LAMB CHOPS WITH MANGO SALSA

75 g onion
15 ml oil
10 ml cumin seeds
15 ml each mustard and coriander seeds
½ teaspoon cayenne pepper
salt and ground black pepper
300 ml Greek yogurt
4 lamb chops, about (175 g each)
1 large ripe mango
1 tablespoon each chopped fresh parsley and mint
1 tablespoon lemon juice
lemon wedges to serve

Finely chop the onion. Heat the oil in a small frying pan, add the onion and cook, stirring, for 7 minute or until soft. Add the seeds and cook for 1 minute. Allow to cool.
Place the onion mixture in a shallow, non-metallic dish with the cayenne pepper, salt and pepper and 150 ml (5 fl oz) yogurt. Add the chops, coat in the mixture, then cover and marinate in the fridge for several hours or overnight.
Peel and roughly chop the mango. Combine with the remaining yogurt, parsley, mint, lemon juice and seasoning.
Secure each chop with a wooden cocktail stick and grill for 3-5 minute on each side.
Serve with any pan juices, the mango salsa and lemon wedges.

Recipe: Amanda Conradie
Photo: Elize de Kock