Spiced lamb chops with a cauliflower salad

Preheat oven to 200°C. Line 1 large baking tray with baking paper. Spread
the cauliflower over prepared tray and sprinkle 2 teaspoon cumin over the
cauliflower. Roast for 15 minutes.

Meanwhile, place lentils, red onion, parsley, baby spinach, and olive oil
in a large bowl and toss to combine.

To make marinade for the lamb, blend together ginger, garlic, yoghurt,
black pepper, 1 teaspoon cumin, chilli powder, garam masala and lemon juice
until smooth using a hand held blender or food processor.

Pierce the lamb all over with a fork and pour the marinade over the lamb,
turning to coat well.

Preheat a chargrill or large non-stick frying pan over medium heat and cook
the chops for 2-3 minutes each side or until cooked to your liking.
Transfer to a plate. Cover loosely with foil and set aside to rest for 3
minutes.

Add the cauliflower to the lentil salad and gently stir to combine. Serve
lamb chops with lentil salad and lemon wedge.