First, apologies to Demon Cook fans and followers for the lack of posts recently: I have been exceptionally busy in my other life as a piano teacher, with end of term concerts, paperwork (to ensure I get paid next term!) and various other piano admin. The end of term is nigh, at last, and I can look forward to a rest and lots of therapeutic cooking and piano playing (mine - and other people's at Prom concerts this summer).
This recipe comes from Casa Moro, the second of the trio of books by the chef-owners of Moro in London's trendy Hoxton. Worth a visit, if you can face the drive across London.....
2 tbsps whole cumin seeds, freshly ground
1 tsp sweet smoked paprika
1/2 tsp hot paprika
1 tbsp sea salt, roughly crumbled
12-16 small lamb chops (rack chops) depending on size
40g butter, melted
Mix the spices together in a bowl. Just before you are ready to cook the chops, brush them with melted butter and dust liberally with half the spice mix. When cooked, serve immediately with some of the remaining spice-salt mixture on the side.
Instead of chops, you could cover a whole shoulder of lamb with the mix and roast it in the oven (or on the barbecue) at 160C for 4-5 hours until the meat is falling off the bone. Keep basting the meat with the buttery, spicy juices that collect in the roasting tin. Serve with extra spice-salt on the side.