Kaelin Whittaker, Ruby Apron/Awn Kitchen
| 6-8 | lamb chops |
| 6 T | olive oil |
| 5 T | dried rose petals, gently crushed |
| 2 t | turmeric |
| 3 t | ground cumin |
| 3 t | cumin seeds |
| 1 t | cinnamon |
| 2 t | salt |
| 3 cloves | garlic, thinly sliced |
| 2 T | rose water |
Chile Herb Drizzle
| 1 | red chile, finely chopped |
| good handful cilantro, finely chopped | |
| 2 t | dried mint |
| juice of 1 lime | |
| 6-8 T | olive oil |
| 1 t | salt |
| ½ t | ground pepper |
In a large bowl mix together the ingredients for the lamb chops. Stir well. Add the lamb chops and coat evenly. Cover with plastic wrap and leave to marinade in the fridge for a minimum of one hour.
Preheat the oven to 475ºF. Line a baking tray with parchment, lay the chops on the tray and roast for 20-25 minutes, depending on the size of the chops.
While the lamb is cooking, combine all of the ingredients for the drizzle in a small bowl. Mix well. Taste and correct the seasoning if needed, adding more salt or lime juice.
Remove the lamb from the oven and generously dot with the drizzle. Serve immediately. Serves 6.