Cut each lamb chop along between the rib bones to achieve chops on the bone. Crush of the cumin and coriander in a mortar and pestle, and add the turmeric (if you don’t have a mortar and pestle then use ground cumin and ground coriander). Seed and finely chop one red chili. Add just enough olive oil to your dry stuff to make it into a brown paste, and add the chili. Using a brush or your fingers, brush or rub the paste onto each of your chops. Place them on a tray or in a dish and cover them, and let them marinade for a few hours at least. Remove them, grill them to your liking, and serve them atop a bed of dressed baby spinach or whatever.

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