Spiced rack of lamb. Broad bean hummus. Sticky onions. Loadsa veggies.
Coat the lamb chops generously in a paste of cumin, coriander seed, sumac, black pepper, garlic, ginger, and oil. Oven roast while you slowly sauté sliced onions in a dribble of flavourless oil, and make a standard hummus recipe topped up with fresh broad beans. Towards the end of cooking add a squeeze of honey or agave to your onions.
Prep your veggies with a variety of textures- grate, shred, slice, tear.
Bring together your flatbread dough using equal parts wholemeal and strong white bread flour, a healthy pinch each of salt, cumin seeds, and chilli flakes, and tepid water. Roll out on a generous blanket of flour and cook in a heavy-bottomed skillet over a high heat until dark blisters form and the flatbread puffs up proudly. Wrap in a towel to keep them soft until ready to serve, when you brush them with melted garlic butter.
Enjoy messily, eating the lamb chops with your hands and with hummus running down your chin.