Mutton chops with cumin & paprika

• smoked paprika↗2 tsp
• ground cumin↗2 tsp
• garlic cloves↗4

  finely grated

• mutton chops↗8
• rapeseed oil↗2 tbsp
• lemon↗1

  quartered

• parsley↗

  chopped

• rapeseed oil↗2 tbsp
• onions↗2

  thinly sliced

• garlic cloves↗3

  crushed

• roasted red peppers↗200g g

  thinly sliced

• ground cumin↗½ tsp
• smoked paprika↗½ tsp
• white wine↗100ml ml
• chickpeas↗400g can g

  drained and rinsed

• vegetable or chicken stock300ml

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

   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.