Name: Mutton chops with cumin & paprika
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 tsp smoked paprika -; 2 tsp ground cumin -; 4 garlic cloves, finely grated -; 8 mutton chops -; 2 tbsp rapeseed oil -; 1 lemon, quartered -; Parsley, chopped -; 2 tbsp rapeseed oil -; 2 onions, thinly sliced -; 3 garlic cloves, crushed -; 200g roasted red peppers, thinly sliced -; ½ tsp ground cumin -; ½ tsp smoked paprika -; 100ml white wine -; 400g can chickpeas, drained and rinsed -; 300ml vegetable or chicken stock -

Ingredients for - Mutton chops with cumin & paprika

1. 2 tsp smoked paprika

2. 2 tsp ground cumin

3. 4 garlic cloves, finely grated

4. 8 mutton chops

5. 2 tbsp rapeseed oil

6. 1 lemon, quartered

7. Parsley, chopped

8. 2 tbsp rapeseed oil

9. 2 onions, thinly sliced

10. 3 garlic cloves, crushed

11. 200g roasted red peppers, thinly sliced

12. ½ tsp ground cumin

13. ½ tsp smoked paprika

14. 100ml white wine

15. 400g can chickpeas, drained and rinsed

16. 300ml vegetable or chicken stock

How to cook deliciously - Mutton chops with cumin & paprika

1 . Stage

Mix the paprika, cumin and garlic together in a small bowl. Rub the mutton with 1 tbsp of the oil, then massage the spice mix into the meat. Leave to marinate for at least 1 hr. Will keep chilled overnight.

2 . Stage

For the chickpeas, heat the oil in a frying pan over a medium heat and fry the onions with a pinch of salt for 10 mins until translucent but not coloured. Add the garlic, red peppers, cumin and paprika, and cook for 5 mins more. Pour in the wine and simmer until almost all the liquid has reduced, about 5 mins. Stir in the chickpeas and stock, and cook for another 10 mins.

3 . Stage

If the chops have been in the fridge, bring them up to room temperature for up to an hour before cooking. Heat the oven to 180C/160C fan/gas 4. Heat the remaining oil in an ovenproof frying pan over a medium heat. Scrape any excess marinade from the chops, then fry fat-side down, holding the chops with tongs, to render the fat. Once the fat has started to colour and crisp at the edges, fry the chops on one side for 2 mins. Turn over and repeat, then transfer the pan to the oven and cook for 8-10 mins, or until the mutton has browned and the fat has rendered, but the inside is still a little pink. Remove from the oven and leave to rest for 5 mins.

4 . Stage

Stir three-quarters of the parsley into the chickpeas, then spoon onto a serving platter. Arrange the chops on top and garnish with the remaining parsley and the quartered lemon.