For the fufu:

In a pan, put some food colorant with the water on medium high heat.

Make a porridge by adding a little bit of semolina flour to the cold water while stirring from time to time.

Once the porridge is formed, start adding flour progressively while stirring rapidly. When you can get consistent dough that is more on the firm side, your fufu is ready.

Serve it immediately with the rest of the food.

For the spinach:

In a small sauce pan on medium high heat, put the olive oil in with the glove of garlic.

After few minutes, add the spinach and a pinch of salt.

Stir until they are wilted.

Put it aside.

For the lambs:

Sprinkle the lamb chops with salt and pepper

Sear the chops on both side in a sauce pan on medium high heat with olive oil.

Around 5 min on each side.

Put them aside.

Note: You can cook them to your liking. I like mine well done.

For the sauce:

Heat up your olive oil on medium high heat

Sautée shallots until they are translucid.

Add the green pepper, star anise, salt and stir well.

Add a splash of vinegar

After 4 min, add wine and a squirt of honey.

Let it reduce until it gets thicker.

In a collander, separate the ingredients to keep the liquid.

In a sauce pan on medium heat, melt the butter

Add the liquid to the melted butter while stirring.

Add thyme and let it simmer for 2 min.

Turn off stove and set aside.