Serves: 2

1 tbsp. Borderfields Cold Pressed Rapeseed Oil
½ tbsp. ground turmeric
2 tbsp. plain or chickpea flour
1 tsp. flaked sea salt
6 lamb chops

For the sauce
1 tbsp. Borderfields Cold Pressed Rapeseed Oil
1 small clove of garlic, finely chopped
200g chopped tinned tomatoes
Small handful of coriander, finely chopped
½ tsp. sugar
½ stick of cinnamon
½ tsp. ground coriander seeds
1 tsp. ground cumin
½ tsp. cayenne pepper
½ lemon, juiced
Salt, to taste
Extra Borderfields Cold Pressed Rapeseed Oil to serve



  1. Start by sautéing the garlic, fresh coriander, cinnamon, coriander seeds, cumin and cayenne pepper in 1tbsp. Borderfields for one minute, stiring.
  2. The pour in the chopped tomatoes and simmer until the sauce thickens. When thickened, add the sugar and season with lemon juice and salt to taste. Once seasoned remove from the heat.
  3. On a plate, combine the turmeric, flour and salt and coat the lamb chops with an even layer. Continue until all lamb chops are coated.
  4. Heat 1 tbsp. Borderfields in a large frying pan and add the lamb chops. Cook for 4-5 minutes on each side, less time for rare, more for well-done. Once the outside is a rich golden colour and crisp remove from the pan.
  5. To serve, spoon the sauce over the middle of two plates and lay three lamb chops upon each. Finish by drizzling with Borderfields.