Spiced Lamb with Carrot and Chickpea Salad Recipe

Ingredients

• 1 garlic clove
• Finely grated rind of 2 lemons
• 1 tsp each ground cumin and ground coriander
• ½ tsp ground chilli
• Pinch of ground cinnamon
• 50 ml olive oil
• 12 lamb cutlets
• To serve: thick plain yoghurt
• Carrot and chickpea salad
• ½ Spanish onion, thinly sliced
• Juice of 1 lemon
• 1 garlic clove, finely chopped
• 80 gm thick plain yoghurt
• 2 carrots, shredded on a mandolin
• 400 gm canned chickpeas, drained, rinsed well
• 1 cup coarsely torn coriander
• 2 preserved lemon quarters, flesh discarded, rind thinly sliced