Cumin and sesame lamb with silverbeet and beetroot salad

Tuck into these succulent lamb chops seasoned with cumin and sesame seeds for a meal the whole family will enjoy.

• 2 teaspoons cumin seeds
• 2 teaspoons sesame seeds
• 2 tablespoon peanut oil
• 4 Coles Australian Lamb Forequarter Chops
• 4 silverbeet leaves
• 250g cooked beetroot, coarsely chopped
• 1/2 cup mint leaves
• 1 carrot, cut into long matchsticks
• 2 spring onions, sliced
• 1 tablespoon balsamic vinegar
• 2 teaspoons wholegrain mustard
• 80g fetta, crumbled
• Lemon wedges, to serve

1. Step 1

   Combine cumin seeds, sesame seeds and 1 tablespoon oil in a large bowl. Add lamb and turn to coat. Season.

2. Step 2

   Heat a chargrill or large frying pan on medium-high. Cook lamb for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.

3. Step 3

   Meanwhile, discard stem and centre vein from silverbeet. Shred leaves finely. Combine silverbeet in a large bowl with beetroot, mint, carrot and spring onion. Whisk vinegar, mustard and remaining oil in a small bowl and season. Add dressing to salad and toss to combine. Sprinkle with fetta.

4. Step 4

   Divide salad and lamb among serving plates. Serve with lemon wedges.