Preheat your oven to 200°C/180°C/Gas 6. Peel the garlic and ginger and grate them into a dish or large bowl. Grate in the zest from the lemon and squeeze in the juice from 1 half. Add 1 tbsp dal spice blend and half the yogurt. Season with a pinch of salt and stir together to make a marinade.

Add the lamb shoulder chops to the marinade and turn them to coat. Set aside to marinate while you prepare the veg.

Scrub the potatoes and chop them into bite-sized chunks. Spread them out on a baking tray or in a roasting tin. Drizzle over 1 tbsp oil and season with salt and pepper. Turn to coat in the oil. Slide into the oven, on the top shelf, and bake for 25 mins.

Meanwhile, peel and finely slice the red onion. Pop it into a bowl and squeeze over a little lemon juice. Add a pinch of salt and scrunch together with your hands (this helps take the raw edge off the onion and lightly pickle it).

Dice the tomatoes and place them on top of the onion, but don’t mix them in just yet.

Put a frying pan on a high heat for 2-3 mins to warm up. Add 1 tbsp oil. Lift the lamb chops out of the marinade and add them to the pan. Fry for 2 mins on each side, till browned. Transfer the lamb to a roasting tin or baking tray. The potatoes should have cooked for 25 mins by now. Move the potatoes down to the middle shelf and place the lamb chops on the top shelf. Roast for 10 mins - in total the potatoes should cook for 35 mins.

When the lamb chops have roasted for 10 mins, take them out of the oven and let them rest for 2-3 mins. The roast potatoes should be golden brown and tender.

Stir the tomatoes into the onions. Arrange the lamb chops on 2 warm plates with the roast potatoes, the red onion and tomato salad and handfuls of the salad leaves. Add a few spoonfuls of the remaining yogurt to each plate, and serve.