Change up your week with these Moroccan-inspired lamb chops served with a vibrant carrot and radish salad.
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Heat 1 tbs of oil in a large frying pan over medium-high heat. Add the lamb and cook for 2 mins each side or until browned. Brush both sides of lamb with herb paste. Cook for a further 1 min each side. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.