Spicy Seared Lamb Chops with Cucumbers, Peaches, Almonds & Yogurt

Directions

1. Toast the almonds in a hot skillet, stirring until lightly browned, then transfer to a bowl to cool.
2. Mix the spices in a small bowl to make the rub.
3. Return the skillet to medium heat and wait until it’s hot again.
4. Pat the lamb chops dry, then season all over with the spice rub.
5. Add a drizzle of oil to the skillet, sear the chops 5–6 minutes, flipping once, until they’re cooked through. Move to a plate and cover loosely with foil to rest.
6. Wash and dry the produce. Zest and juice half the lemon into the yogurt bowl, then cut the remaining lemon into wedges for serving.
7. Strip parsley leaves from the stems, mince half of them and add to the lemon yogurt bowl with the zest and juice; roughly chop the rest for serving.
8. Whisk in salt to the yogurt and set aside the lemony mixture.
9. Dice the cucumber and add to the almond bowl along with the remaining parsley.
10. Quarter the peaches, remove the pits, dice the flesh, and add to the bowl; season with a pinch of salt and mix.
11. To serve, place the chops on plates with a scoop of the lemony yogurt, top with the cucumber-peach salad and reserved parsley, drizzle with honey, and serve with lemon wedges.