There’s nothing like the smell of lamb chops cooked over charcoal- they seem to be made for it. The tasty fat lightly charring and crisping, the out side flesh caramelising and then the juicy pink inside. Absolute heaven. Here I’ve paired the chops with a simple but really interesting dressing I sampled in Sicily, although there, the vinaigrette came with chalky broad beans and fresh fennel fronds instead of the peas and mint. Both versions are delicious.
I usually say that with grilling you can achieve the same result indoor as out- and its mostly true, however for this I really think its worth wheeling out the bbq and lighting some charcoal.
Id serve this recipe with my baked aubergines with parsley, almonds and preserved lemon