Braised lamb chops pictured with buttered risoni pasta and dill.William MeppemeasyTime:30 mins - 1 hourServes:4
This recipe has its roots in medieval Byzantine cooking,with the use of dried fruit and spice. It is warming and pungent,with peppery overtones and the earthiness of cumin playing against the sweetness of the raisins. You can further push the sweetness – and old-world flavour – by adding a tablespoon of honey to the wine. Serve with a buttered rice or small pasta,such as risoni or stellini,mashed potato,or boiled chat or Dutch cream potatoes tossed in butter and dill.