Ingredients

1/2 onion
1 tbsp olive oil
2 tsp cumin seeds
1 tbsp each mustard and coriander seeds
1/2 tsp cayenne pepper
salt and ground black pepper
½ pint Greek yogurt
4 lamb chops, about 6oz each
1 large ripe mango
1 tbsp each chopped fresh parsley and mint
1 tbsp lemon juice
lemon wedges to serve

Directions

Finely chop the onion. Heat the oil in a small frying pan, add the onion and cook, stirring, for 7min or until soft. Add the seeds and cook for 1min. Allow to cool.

Place the onion mixture in a shallow, non-metallic dish with the cayenne pepper, salt and pepper and 150ml (5fl 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 3-5min on each side. Serve with any pan juices, the mango salsa and lemon wedges.