Lemon and paeroa marinated lamb chops

Place all ingredients, apart from the Lemon & Paeroa, in a small food processor and blitz until you have a paste.

Add the Lemon & Paeroa to the processor, and blitz again until combined.

Place your lamb chops with the marinade in a resealable bag for up to 5 hours in the fridge.

If you do not have a food processor, finely chop the garlic, chilli, and coriander stalks. Before chopping the lemongrass, tap alongside the stalk with the back of a knife to break it up. Add ingredients together and combine in a pestle and mortar.

Bring the chops back to room temperature before cooking.

Preheat the barbecue or stovetop until medium-hot.

If using the barbecue, place a piece of baking paper or silicone baking sheet on the barbecue (this helps prevent the marinade from just burning). Place on the lamb chops and barbecue for 10-12 minutes, turning once.

If using a stovetop, place the lamb chops in a cast iron skillet and heat each side for approximately 3-4 minutes (depending on the hat of your pan).

You're looking for a caramelised char on the lamb chops which will give you those sweet, caramel tones.

Once done, rest the lamb chops on a wooden board for around half the cooking time. In this case, it should be about 3-4 minutes.

While the meat is resting, deglaze the pan with some leftover L&P scooping up the leftover marinade and pour it on top of the chops.

Serve hot alongside your favourite sides. We recommend coleslaw, potato salad, or green salad.