Plump lamb chops served with a fruity sauce flavoured with spicy cumin, coriander and paprika.
Mix the spices together and place half the mixture in a saucepan with the wine and sugar. Rinse the redcurrants, reserving a few sprigs for garnish, and add the rest to the saucepan. Bring the mixture to the boil and simmer for 15 minutes.
Rub the reserved spices over the lamb chump chops, season well with salt and grill them for 6 minutes, turning once. Serve the lamb with French beans, buttered new potatoes, tossed with chives, and the reserved redcurrants.
Pour over the redcurrent sauce or serve separately.