Yemeni - Style Lamb Chops

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

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.


  • 8 lamb chops from the shoulder
  • 1 tbsp cumin seeds
  • 2 tsp



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.