FARM FRESH

Make the most of store-cupboard staples with the debut cookbook from lunchtime hotspot Farmer J's

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CHERMOULA LAMB CHOPS & MINT YOGHURT

Serves 4 Preparation time: 15 minutes (plus marinating) Cooking time: 10-14 minutes

"Juicy lamb chops, grilled with smoky chermoula and balanced by a creamy mint yoghurt sauce - this is fire-kissed cooking at its finest."

INGREDIENTS

• 8 lamb chops (bone-in)

• 120ml/4fl oz chermoula marinade

• Olive oil, for brushing

• Fresh mint leaves and lemon wedges

To serve

For the mint yoghurt sauce

• 240g/9oz Greek yoghurt

• 12g/½oz fresh mint, finely chopped

• 1 small garlic clove, grated

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Sea salt and black pepper

1. Place the lamb chops in a bowl and pour over the chermoula marinade, making sure each chop is fully coated. Cover and refrigerate for at least 1 to 2 hours, or overnight if you've planned ahead.

2. While the lamb is marinating, make the yoghurt sauce. In a small bowl, mix the Greek yoghurt, fresh mint, garlic, lemon juice and olive oil until smooth. Season with salt and pepper, then taste and adjust if needed. Stick it in the fridge until ready to serve, to let the flavours mingle.

3. If using an oven, preheat it to 240°C/220°C fan/gas 9. If using a grill, fire it up to a medium-high heat. If using charcoal, light the coals and let them burn down until glowing with a light layer of ash.