Seasonal Spoon

Ingredients:

• 3 tbsp olive oil
• 12g pack flat leaf parsley, roughly chopped
• 1 clove garlic, crushed
• ½ tsp fine salt
• 8  lamb loin chops

Salsa

• 140g pack Speciality Figs, halved and cut into 1cm cubes
• 50g pistachios, lightly toasted and roughly chopped
• 10g pack dill, fronds roughly chopped
• 12g pack flat leaf parsley, leaves finely chopped
• 2 tbsp olive oil
• ½ x 1  unwaxed lemon, zest and juice

Method:

1. In a large bowl, combine the oil, parsley, garlic, salt and plenty of black pepper. Add the lamb, mix well, then cover and chill for at least an hour
2. In a bowl, mix all the ingredients for the salsa (except the lemon zest); season and set aside. Put a griddle or frying pan over a high heat. Once smoking hot, add the lamb (discard the marinade) and fry for 4-5 minutes on each side; lower the heat to medium-low once you have an even sear on all cut sides. Transfer to a plate to rest for 5 minutes. Spoon over the salsa and scatter over the reserved lemon zest