Soften as diced onion and garlic in olive oil
Add 8 Lamb loin chops dusted with flour until browned
Add 45ml Pernod cook for 1 minute
Add 3 small courgettes cut into coins
Add a can of tomatoes
1 tspn Herbs de Provence
1 tspn tomato purée
Simmer for 45 minutes
Serve with saffron rice or couscous