Lamb Ribs with Feta and Avocado Salad

Serves 2

2 tsp nigella seeds

2 tsp cumin seeds

4 tsp regular olive oil

2 cloves garlic (peeled and finely grated, or minced)

2 tbsp soy sauce

8 lamb chops

Salad:

½ red onion (peeled)

30ml red wine vinegar

150g feta cheese

½ tsp nigella seeds

1 ripe avocado

2 tbsp pomegranate seeds

30ml olive oil

Method

Pre-heat oven to 170°C.

In a large mixing bowl, add the nigella seeds, cumin seeds, olive oil, grated garlic and soy sauce and mix well. Line a baking tray with tin foil.

Add the lamb chops to the bowl and turn over in the mixture to ensure each chop is coated. Line the chops up on the baking tray. Cook for 30 minutes. Whilst the lamb is cooking, prepare the salad. Slide the red onion into half moons and add to the small mixing bowl. Pour the red vinegar over the onions and leave to soak for 10 mins.

Break up the feta cheese in a salad bowl. Sprinkle over the nigella seeds. Cut an avocado flesh into strips and arrange around the feta. Scatter the pomegranate seed over the feta and avocado, then add the red onions on top.

Remove the lamb from the oven once cooked and serve alongside the salad.