Grilled lamb chops with spinach, cumin, almonds and apricots

1 Put a little sunflower oil in a frying pan and turn on to a medium high heat.

2 Season the chops and cook for three minutes on one side, turn over and cook for a further three minutes, then balance the chops on their fatty sides as best you can.

3 Turn down the heat and let them cook for a further five minutes until the fat is crisp.

4 Remove the chops from the pan and put in a warm place, covered in foil, for a little while to rest.

5 Meanwhile melt the butter in another pan and add the almond and cumin, cook gently for two to three minutes, then add the apricots and orange juice.

6 Bring to a simmer, then add the spinach, remove from the heat, season and let the spinach wilt.

7 Serve straight away with the lamb chops and their juices.