• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons smoked paprika
• ½ teaspoon sea salt flakes
• freshly ground black pepper
• 3 tablespoons olive oil, divided
• 2 lamb shoulder chops, about 6-8oz each
• 1 red onion, halved and sliced
• 1 clove garlic, finely grated
• 7oz tomatoes, chopped
• ½ teaspoon sugar

 

Season the chops

Combine the cumin, coriander, paprika and salt in a small bowl and add a good grinding of black pepper. Stir in enough olive oil, about a tablespoon, until a fragrant paste forms.

Place the chops in a resealable plastic bag (or shallow dish) and pour in the marinade, ensuring the chops are well covered. Set aside at room temperature for an hour, or in the fridge if marinating for longer.

 

Sear the chops

When you’re ready to cook, set your oven to 150°C (300°F).

Heat a tablespoon of olive oil in the lidded braising dish of your choice over medium high heat. Working in batches if necessary, seal the chops for 2 minutes a side until golden. Remove to a plate.

 

Make the sauce

Lower the heat to medium and add the final tablespoon of olive oil to the pan. Cook the onion until it softens and is starting to color, then add the garlic, cooking until fragrant.

Stir in the tomatoes and sugar, then return the chops to the pan. Use a spoon to distribute the sauce so the chops are nicely covered, and let it come up to a simmer.

 

Roast

Cover tightly and transfer to the oven to cook for 1½ hours, until the lamb becomes very tender.