For the relish:
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Preheat the oven to 200/400/gas 6. Place the lamb chops in a roasting tray lined with baking paper. Lightly sprinkle over the turmeric, cinnamon and cumin and season well with salt and pepper. Drizzle with rapeseed oil and place in the oven for 25 minutes.
Meanwhile, make the tomato relish by mixing together the ingredients. Taste and season as necessary.
Once the chops are ready lay them out on a plate (2-3 per person) and drizzle over the tomato relish.
Serve with buttered new potatoes or basmati rice and enjoy!
Lamb can be quite fatty which is why it is often teamed up with naturally salty anchovies which cut through the fat. If you have leftover relish, it can be kept for 2 days in the fridge but if you’re anything like me, you may struggle not to finish the bowl.”