Ingredients

· 12 lamb chops

· 2 teaspoons smoked paprika

· 1 teaspoon cumin seeds

· 1 teaspoon fennel seeds

· ½ cup olive oil

· 2 peaches

· 1 bunch asparagus

· 1 tablespoon sherry vinegar

· 1 teaspoon honey

· 2 teaspoons mustard

· 120 g baby rockets

· 100 g goat’s cheese

· ¼ cup smoked almonds

Method

Combine the lamb, paprika, cumin and fennel in a bowl with a little oil. Season. Heat a barbecue on medium-high. Cook the lamb on each side until it is cooked to your liking. Transfer to a plate and cover with foil. Set aside. Meanwhile, cook the peaches and asparagus on the grill for two minutes on each side until tender. Whisk the vinegar, honey, mustard and remaining oil in a bowl. Arrange the rockets, asparagus and peaches on a platter. Drizzle with half the dressing. Sprinkle with the goat’s cheese and almonds. Serve with the lamb and remaining dressing.