Cumin-crusted lamb with shallots & crushed new potatoes Recipe

Preheat the oven to 400°F (200°C).

In a small skillet, toast the cumin seeds over medium heat for 1-2 minutes until fragrant.

Crush the toasted cumin seeds with a mortar and pestle, then mix in the salt and black pepper.

Rub the lamb chops with the cumin mixture and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the lamb chops and sear for 2-3 minutes on each side until browned.

Transfer the lamb chops to a baking sheet and roast in the oven for 10-12 minutes for medium-rare, or longer according to your desired doneness.

While the lamb is roasting, heat the remaining olive oil in the skillet over medium heat.

Add the shallots and sauté for 5-6 minutes until caramelized and softened.

Remove the skillet from heat and set aside.

In a separate pot, boil the new potatoes until tender. Drain and crush them lightly with a fork.

Stir in the caramelized shallots and fresh parsley.

Serve the cumin-crusted lamb chops on a bed of crushed new potatoes and garnish with extra parsley.