Should you be unable to track down ras-el-hanout spice blend, a raid of your storecupboard spices should suffice here by blending together, 2 tsp ground ginger, 2 tsp turmeric, 1 tsp cayenne pepper and 2 tsp paprika. There are essentially three elements to this recipe, the chops, the tzatziki and the salad, all of which can be enjoyed separately, or together as below.
Serves 4 
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8 lambs chops
1 tbsp olive oil
1-2 tbsp ras el hanout
Sea salt and black pepper
For the tzatziki:
1/2 cucumber, halved lengthways, seeds scooped out and sliced
1 large garlic clove, finely grated
8oz greek yoghurt
A small handful of dill, finely chopped
Juice of ½ lemon
1-2 tbsp extra virgin olive oil
For the salad:
1/2 cucumber, halved lengthways, seeds scooped out and sliced
8oz cherry tomatoes, halved
1⁄2 red onion, thinly sliced
7oz green and black olives, pitted
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
8 lambs chops
1 tbsp olive oil
1-2 tbsp ras el hanout
Sea salt and black pepper
For the tzatziki:
1/2 cucumber, halved lengthways, seeds scooped out and sliced
1 large garlic clove, finely grated
250g greek yoghurt
A small handful of dill, finely chopped
Juice of ½ lemon
1-2 tbsp extra virgin olive oil
For the salad:
1/2 cucumber, halved lengthways, seeds scooped out and sliced
250g cherry tomatoes, halved
1⁄2 red onion, thinly sliced
200g green and black olives, pitted
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil
Bowl x 2
Platter to serve
