Lamb chops are always a winner at a barbecue as they’re quick to cook, easy to eat with your hands and ever popular. Chops come from a prime area of the lamb, which means they’re more expensive than tougher cuts such as lamb shank, but the succulent, tender meat is definitely worth the higher price tag as it’s much easier to prepare and cook.
Try marinating the chops with herbs and garlic or chilli before cooking, or rub spices such as coriander, cumin or mustard into the chops for extra flavour.
You could also try adding different types of wood chips to your barbecue to give the lamb a deep, smoky flavour.
For a flavour-packed Japanese-style dish try Scott Hallsworth’s Tea smoked barbecued lamb chops with spicy Korean miso served with a wonderfully smoky and sticky nasu miso (grilled aubergine), or for an Indian twist try Alfred Prasad’s delicious Peshwari lamb kebabs.
Why not try accompanying your lamb chops with a fresh summer salad such as Martin Wishart’s Crunchy fennel salad or Dannii Martin’s vibrant White bean, feta and mint salad. For something a little more substantial, try Shaun Rankin’s Warm salad of Jersey Royals with goat’s cheese, pine nuts and figs.
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