Ingreadient :

• 6 Barnsley lamb chops
• Salt and pepper

Glaze

• 100g caster sugar
• 100 ml water
• 100g olive tapenade 
• 200g kale
• 25 ml olive oil
• Pinch of dried oregano and thyme

To serve

• 100 ml natural yoghurt
• 4 tbsp Tomato saffron sauce
• 4 tbsp aubergine sauce
• 25 ml olive oil
• Pinch of oregano and thyme

Direction :

1. Heat a BBQ until hot and the coals are white.
2. Season the chops, place on the BBQ. Cook on both sides for 4 minutes then rest.
3. Put the sugar and water in a pan, bring to the boil then take off the heat. Mix in the olive tapenade and blitz in a food processor.
4. Use the glaze to brush all over the lamb.
5. Pop the kale into a frying pan with the olive oil and cook until just wilted.
6. To serve, dot the platter with yoghurt and sauces, pile the chops up alongside the kale and then sprinkle over the herbs. Finally drizzle in olive oil.