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Easy
By Alastair Little and Richard Whittington
Published 1995
This is an excellent way of serving lamb in the early autumn, the strong flavours overriding the rather strident taste of the older meat. It is also an excellent way of cooking mutton chops, if you can find them, or even goat.
Trim any excess fat from the chops.
Roast the spices gently over a low heat in a dry heavy pan for 3 minutes, stirring. Grind them to a powder.
Peel the onions and slice them. Peel, smash and chop the garlic.