Charcoal-grilled lamb chops with peas

There’s nothing like the smell of lamb chops cooked over charcoal – they seem to be made for it with the tasty fat lightly charring and crisping, the outside 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 indoors as out, and it’s mostly true, however for this I really think it’s worth wheeling out the barbecue and lighting some charcoal.