John Gregory Smith Cumin-spiced Lamb Chops with Roasted Squash Recipe

Ingredients

• 1 (about 550g in total) squash, cut into 0.5–1cm cubes
• 4 tbsp olive oil
• 1 x 400g tin of chickpeas, drained and rinsed
• 300g cherry tomatoes, halved
• 2½ tsp garam masala
• 4 cloves of garlic, peeled and crushed
• ½ tsp ground cumin
• ¼ tsp ground fenugreek
• 8 (about 700g in total) lamb chops
• 300g Greek yoghurt – I use 10% fat
• 2 tbsp lime pickle
• A handful of roughly chopped coriander leaves
• salt and pepper