Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.
Place the lamb chops in a mixing bowl or dish and crush in the garlic. Season well and add the ground cumin and coriander. Pour in enough olive oil to coat and squeeze in the juice of one lemon.
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