Ingredients:
1 tray lamb forequarter chops
250gm Natural Greek yoghurt
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground smokey paprika
Zest of 1 lemon
1 tsp salt
1 cup Chicken stock
½ cup fresh mint finely chopped
Extra Natural Greek Yoghurt for serving

Method:
Mix together the yoghurt, spices, salt and lemon zest in a large bowl. Pour half of the mixture into oven proof tray, lay chops on top, pour over remaining mixture, cover and leave to marinate for 1 hour, or preferably overnight. Place covered tray in oven at 220° for 45 minutes, uncover add chicken stock allow to simmer uncovered for a further 15 minutes. Top with Natural Greek Yoghurt and fresh mint on a bed of cous cous.

Serves: 4-6

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