Cover lamb cutlets with a tiny bit of olive oil then completely cover them with the Indian Espresso Spice Blend. Coat evenly, leave aside and bring up to room temperature while you get your BBQ fired up. (You can use an oven grill or cook in the frying pan).

Make the mint & garlic yogurt. Put 1/3 of greek yogurt into blender with garlic clove, fresh mint leaves (no stalks) and a pinch of salt. Blend until completely green with no bits. Add extra yogurt to help blend if needed. Once blended pour into a mixing bowl with the rest of the yogurt and mix well to thicken. Put back into fridge and cool.

Cook and sear lamb cutlets until well coloured. Probe lamb and take off heat at 55˚C. Rest for 5-10mins. Once rested pour over the mint & garlic yogurt, add a handful of pomegranate seeds and fresh mint.

You can use lamb chops or any other lamb cuts work well with the Indian Espresso Spice Blend