You can grill lamb chops on a gas BBQ but they are by far the nicest when they’re cooked over charcoal. We like them with BBQ chunks of courgettes or aubergine just tossed in some olive oil and gently cooked each side so they char but stay juicy. I’ve given 4 different variations for marinades you can use to ring the changes. A mix of salt, heat, sour and fat delivers flavour – make your own up, it’s pretty easy. For carbs, I like a Turkish pilaf with option 2, fragrant yellow rice with cashew nuts with option 3, boiled new potatoes tossed in mint butter with option 1 or paprika roast potatoes with option 4. Roll on summer!

• Serves – however many chops you buy per person! Two or three each is normally enough. Scale up the marinade quantities if you cook a lot of chops obviously.
• Marinade 1: 2 crushed garlic cloves, 2 tbsps light olive oil, good pinch of salt, juice and zest of a lemon, 2 finely chopped rosemary stems.
• Marinade 2: 1 tbsp pomegranate molasses, 2 tbsps light olive oil, juice and zest of a lemon, good pinch of salt, 1 tsp ground cumin
• Marinade 3: 1 tbsp of your favourite curry powder, 1 tsp freshly grated ginger, 1 tsp freshly grated garlic, juice and zest of a lime, 1 tbsp natural yoghurt
• Marinade 4: 1 tbsp sherry vinegar, 2 tbsps light olive oil, 1 tsp smoked hot paprika, 1/2 tsp salt

To make…

• First, mix up the marinade you want to use in the bottom of a large mixing bowl.
• Dab your lamb chops dry with a piece of kitchen paper.
• Add the chops to the marinade and mix thoroughly. Refrigerate and set aside for a good three hours, preferably overnight to allow the flavours to develop.
• About an hour before you want to cook them, remove from the fridge and allow to come up to room temperature.
• Make sure your BBQ coals are white hot or your gas grill is on high. Cook the chops for about 4 minutes on each side – only turn them once. You should get a good char on the meat and the fat should crisp up.
• Put the chops on the rack to keep them warm, grill your courgettes and aubergines for about 6 minutes on the remaining heat.
• Serve with the carbs, salad or sauces of your choice!

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