Lamb chops make the cut

Whatever choices Life offers you, my advice is: always go for the lamb chops. There are religious systems with more complicated and nuanced precepts; but you won’t go far wrong if you stick to my advice.

These lamb chops were served with green beans in a yoghurt, sumac (no, me neither) and cinnamon dressing, which was remarkably tangy – but still outstripped in sheer tanginess by the slices of burnt lemon.

(I should explain that, unlike my own kitchen, when things are burnt in The Clerkenwell Kitchen, it is deliberate.)

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