Prep: Preheat your oven to 200°C fan. Slice 2 onions into thick rounds and lay them across the base of a deep roasting dish. Scatter 8 garlic cloves on top.
Lamb: Mix together 1 tsp cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp turmeric, salt to taste, 1/2 tsp pepper, and 3 tbs olive oil to make a paste. Rub all over both sides of the lamb chops. Place the lamb directly on top of the onions.
Cook: Pour 1 cup stock into the base of the dish, don't pour it over the lamb. Cover tightly with foil and roast for 50 minutes, then remove the foil and roast for a further 10 minutes to get some colour on top.
Rest: Rest for 10 minutes before pulling the meat apart. Reserve the onions and any juices in the dish. Store in an airtight container until ready to use.