Lamb Cutlet with Apple and Celery Salad

Rinse the lamb and pat dry. Mix the sumac with the sesame seeds and 2 tablespoons of oil. Coat the lamb with it. Cover and refrigerate for 1 hour.

Rinse the celery, coarsely chop the leaves and cut the stalks into slices. Rinse the apples, quarter, core and cut into thin columns. Mix the remaining oil with the apple cider vinegar, lemon juice and honey. Mix the prepared salad ingredients and pour the vinaigrette over. Let rest 20 minutes. Mix in the pine nuts and season with salt and pepper.

Cook the chops in a pan on both sides about 10 minutes.