The longest component to this recipe is the cooking of the roast vegetables so you need to get these on first.

In a large roasting dish add one chopped  courgette, half a sliced aubergine, a sliced red pepper, two sliced large mushroom and half a sliced red onion. Mix in some olive oil, dried basil and seasoning and roast in a preheated oven for 20 minutes at 200(fan)

Next marinate your 8 lamb chops with some olive oil,1/2 teaspoon dried chilli,2 cloves of garlic, one teaspoon of ground cinnamon, one teaspoon of dried cumin seeds and seasoning.

Five minutes before the vegetables are done, get a large frying pan on a high heat and when at temperature, fry the lamb chops in the marinade for a couple of minutes on each side, this should leave the lamb ‘blushing’ and not rare inside.

Serve with the roasted vegetables and some couscous