Lamb Chops with Juniper & Fennel Seeds – a guest recipe by Tait Miller

2 lamb chops 

10 juniper berries

1 tbsp fennel seeds 

1 tsp celery salt 

100g sea kale 

1/2 red onion, sliced 

1 bulb garlic 

1 lemon, zest and juice

180g seasonal greens of your choice 

Toast the spices in a heavy based pan and crush in a pestle and mortar. Rub over the lamb chops with a generous pinch of sea salt.  Roast the lamb chops on a high heat or under a grill. Turn halfway through cooking to make sure you get perfect colour on both sides. 

For the vegetables, warm a sauté pan with a little oil or butter and place the vegetables in. Add a splash of water and cover with a lid until cooked until softened.

To finish, sprinkle lemon juice and zest over the vegetables. Arrange on a plate and place the lamb chops on top.

Serve and enjoy.