You don't have to make a curry to get a midweek spice hit. These tender pan-fried lamb chops come with a spiced side number of vegetables fancied up with an aromatic Vadouvan curry powder. Drizzle over a minty, lime-hued yoghurt and you've got yourself all the pizazz of an aromatic curry without any of the simmering.
Preheat oven to 200°C fan-forced. Place lamb on a plate or tray, sprinkle with ½ the Vadouvan curry powder and season with salt. Drizzle with ½ the oil and turn to coat. Set aside at room temperature for 15 minutes. While the lamb is coming to room temperature, continue with step 2.
Peel and chop sweet potato into 2cm pieces. Chop cauliflower into large florets. Place sweet potato and cauliflower in an even layer on a baking tray. Drizzle with remaining oil, sprinkle with remaining Vadouvan curry powder and season well with salt and pepper. Roast for 30 minutes or until sweet potato is very tender and cauliflower is golden. While vegetables are roasting, continue with step 3.
Heat a frypan over medium-high heat. Add lamb chops and reduce temperature to medium. Cook for 3 minutes each side for medium-rare or until cooked to your liking. Remove from pan and rest, loosely covered with foil, while you make the yoghurt sauce.
Place yoghurt in a bowl and finely grate over lime zest. Pick mint leaves from their stems, roughly chop the leaves and add to yoghurt. Season with salt and pepper and mix to combine.
Remove vegetables from oven and carefully fold through spinach until lightly wilted. Squeeze over lime juice.
Divide vegetables and lamb between plates and spoon over yoghurt sauce to serve.