Cut new potatoes into halves and cook in boiling water for 12-15 minutes, until just cooked, drain and dry,
then return to the pan, add a Tbs of olive oil, a crushed clove of garlic, a chopped preserved lemon and a tsp
of crushed cumin seeds. Heat gently, tossing the potatoes from time to time, until they start to singe lightly
at the edges. Meanwhile, cook tender stem broccoli for about 5 minutes, drain and add to the potatoes.
Keep warm while you cook the lamb. Season lamb chops with a little salt and freshly ground black pepper
and cook on a griddle pan until golden brown. Stir crumbled feta cheese into the potatoes and broccoli
and serve alongside the lamb chops.