Simplicity. It sounds, well, simple, but in modern cooking it is a delicate art that is so often elusive. Ducksoup in London’s Soho, however, prides itself on the idea. It is central to each seasonal plate owners Ms Clare Lattin and Mr Tom Hill have served up since they opened their acclaimed restaurant five years ago.

In their new book Ducksoup Cookbook: The Wisdom Of Simple Cooking, the pair have collated recipes and thoughts to celebrate their philosophy. Below, they have given us the ingredients for one of their favourite dishes.

“This is a simple dish,” says Ms Lattin. “The addition of cumin gives the chops a lifting aromatic spice and the garlic dipping yoghurt makes it a perfect feast dish and ideal for barbecues. Alternatively, just squeeze over a lemon and season with salt. Cook the chops, pile them up and spoon over your chosen accompaniment.”

• Extra-virgin olive oil
• 18 lamb loin chops, about 150g each
• Sea salt
• Freshly ground black pepper
• 4 tbsp cumin seeds, toasted in a dry frying pan and lightly crushed
• 3 lemons, cut into wedges
• Garlic yoghurt, to serve (optional) 

Heat a heavy-based pan or chargrill pan until smoking hot. Oil the chops and season with salt and pepper, being sure to really rub it into the chops.

Start by cooking the chops on the fatty rind first. You can do this by holding each chop with a pair of tongs, fat side down. After 2 minutes, and when the fat has browned, lay the chops flat in the pan and cook for 2 minutes on each side, or until nice and brown. Remove from the heat, place on a large platter and cover with foil. Leave to rest for 5 to 8 minutes, during which time the meat will relax and the juices will flow.

Divide the chops between six plates or bring to the table on the platter. Sprinkle over the cumin seeds and scatter the lemon wedges in and over the chops. Pour over a good drizzle of olive oil and crushed sea salt. Serve with a bowl of garlic yoghurt on the side.