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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 outside flesh caramelising and then the juicy pink inside. The pumpkin and cumin-scented olive oil provides a wonderful contrast to the sweet, smoky lamb. If the weather's not playing ball, you can also cook the lamb chops on a smoking hot griddle pan.
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