Irina Georgescu served up tasty Pastrami lamb chops with garlic vinaigrette and farmhouse potatoes on Saturday Kitchen.

The ingredients for the sauce are: 3–4 whole garlic cloves, peeled, 1 tsp salt, 25ml olive oil, 1 tsp ground fenugreek, ½ tsp chilli powder, 1 tsp ground cumin, 2 tsp fresh thyme, 2 tsp sweet or smoked paprika, 1 tbsp white wine vinegar, 100ml white wine (or cold water) and 1 tbsp chopped parsley.

For the lamb: 2 tbsp oil, for frying, 6 lamb chops , salt and freshly ground black pepper.

For the potatoes: 2 potatoes, whole or halved, 2 tbsp sunflower oil, 1 brown onion, sliced and 2 tbsp chopped parsley.

See recipes by Irina in the book titled: Tava: Eastern European Baking and Desserts From Romania & Beyond available from Amazon now.