Moroccan Style Lamb Cutlets with Harissa Houmous and Coleslaw

1. Preheat the oven to 180C/350F/gas 4.
2. Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika.
3. Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage the flavours into the lamb cutlets. Leave to marinate for 1 hour.
4. In the meantime, crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray with the almonds. Drizzle with a little oil, season and toss to coat.
5. Toast in the preheated oven until lightly golden, then remove and let the spiced nuts cool.
6. For the coleslaw, peel and shred the carrots and celeriac on a mandolin / in a blender. Remove the core from the cabbage and peel the onion, then slice as finely as possible. Pick and finely chop the coriander leaves and stalks.
7. Place all the vegetables in a bowl with the yoghurt and coriander stalks, then finely grate in the lime zest and squeeze in the juice. Mix well and season with salt and pepper.
8. Spoon the houmous into a bowl, and place the harissa and a lug of oil on top and mix them together with a spoon to get a rippled effect.
9. Put the cooled spiced nuts into a sandwich bag and smash them up with a rolling pin.
10. Preheat a griddle pan to high, then cook the lamb for roughly 3 minutes on each side, or until cooked to medium.
11. Serve the lamb cutlets on a plate with some of  the harissa houmous mixture, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw for a delicious combination.

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