Paul Flynn's grilled lamb chops with spinach, cumin, almonds and apricots.


Serves 2

  • A drizzle of sunflower oil
  • 4 lamb chops
  • Salt and pepper
  • 50g butter
  • 50g whole almonds
  • 1tsp cumin powder
  • 6 dried apricots, sliced
  • Juice of 1 orange
  • 100g baby spinach, washed and dried


  1. Put a little sunflower oil in a frying pan and turn onto a medium high heat.
  2. Season the chops and cook for three minutes on one side, turn over and cook for a further three minutes then balance the chops on their fatty sides as best you can.
  3. Turn down the heat and let them cook for a further five minutes until the fat is crisp.
  4. Remove the chops from the pan and put in a warm place covered in foil for a little while to rest.
  5. Meanwhile melt the butter in another pan and add the almond and cumin, cook gently for two to three minutes then add the apricots and orange juice.
  6. Bring to a simmer then add the spinach, remove from the heat, season and let the spinach wilt.
  7. Serve straight away with the lamb chops and any of their choppy juices.