1. Preheat the oven to 190c and place a roasting tray inside to heat up.
2. Peel the carrots with a peeler and cut lengthways to ensure they are all the same size.
3. Place the carrots in a large bowl , add the rapeseed oil and cumin seeds, mix thoroughly, so the carrots are fully coated in the rapeseed oil and cumin seeds.
4. Add the cumin carrots to the preheated roasting tray in the oven and roast for 15-20 minutes.
5. Place a frying pan on the stove and heat to a medium heat.
6. Season the lamb chops on both sides with salt and milled pepper, placing them fat side down into the frying pan.
7. Sear the lamb chops on all sides so they are a golden brown colour and then transfer them to the tray with the cumin carrots in the oven.
8. Cook the lamb chops for a further 8 minutes in the oven.
9. Pick the coriander leaves from the stalks and finely chop with a sharp knife.
10. Add the chopped coriander to the natural yoghurt and season with salt and milled pepper.
11. Remove the roasting tray from the oven and leave the lamb chops to rest for 3 – 5 minutes.

To Serve

1. Place the roasted cumin carrots on a large serving plate and spoon the coriander yoghurt in and around the carrots.
2. Place the lamb chops on top and sprinkle the crispy fried onions all over.