These lamb chops fit perfectly with forever pumpkin. The light, fresh mint sauce and creamy yoghurt work with either the lamb or the pumpkin.
2 cups thick yoghurt
salt and black pepper, to season
2 tbsp olive oil, plus extra for drizzling
8 lamb loin chops
½ cup finely shredded mint
¼ cup apple cider vinegar
1½ tsp sugar
1 tsp fish sauce (or ½ tsp salt)
1. Place the yoghurt in a sieve lined with muslin or a clean tea towel. Allow the yoghurt to drain for half an hour to an hour, depending in the thickness and texture of the yoghurt you want. Transfer to a bowl, season with salt and pepper and drizzle with a little olive oil.
2. For the mint sauce, combine all the ingredients in a bowl with 1 tbsp of hot water.
3. Heat a frying pan over medium heat and add half of the olive oil. Season the lamb chops with salt and plenty of black pepper. Fry them in two batches (adding the remaining olive oil for the second batch) for about 6 minutes per batch, turning the chops regularly.
4. When the chops are well-browned and cooked to your liking, rest them for at least 5 minutes before serving with the mint sauce, yoghurt and forever pumpkin.