950 g peeled (deseeded pumpkin flesh (approx a 1.2kg or a small pumpkin),chopped into chunks)
4 sprigs of fresh thyme
good handful of fresh mint (chopped into ribbons)
also, you need:
tin-foil double folded to a size big enough to cover your biggest, deep roasting dish
Firstly, turn your oven on to medium; 190°C or gas mark 5 is great.
Pop all the dry spices into an electric grinder or pestle and mortar and grind to a coarse powder.
Then, in a large mixing bowl, pour in the oil and add the garlic, lemon zest, salt, lamb chops, tomatoes, pumpkin, thyme sprigs along with your gorgeous, fresh spice blend.
Using your (clean!) hands, stir everything around in the bowl, then take out the chops, put them onto a plate, cover with damp tea-towel and set aside.
Take your large roasting dish (big enough to fit everything in), carefully pour the contents of the bowl into the dish, scraping every last drop of oil and spices in as well, gently flatten into an even(ish) layer and pop onto a middle shelf in your pre-heated oven.
After 15 minutes, open the oven and give everything in the dish a good, but gentle stir, then take the chops from the plate, place on top of the pumpkin mixture, cover with the sheet of tin foil and pop back into the oven.
After another 15 minutes has passed by, open the oven door again, remove the foil from on top of the roasting dish, close the oven door and continue to cook.
Ten minutes later, when the chops have taken on a nutty brown colour take the dish out of the oven…..it’s done!
Take the chops out of the dish, gingerly remove the stalky twigs of thyme, sprinkle the fresh mint over the pumpkin mix and stir to combine all the flavours.
Serve immediately with your favourite crusty bread, Cous Cous or soft-set polenta...enjoy!
Serve with a green leafy salad and a glass or two of fruity red wine or chilled Alsace Riesling.