Double-thick loin chops are perfect for the grill or barbecue, as their juicy plumpness means they’re harder to overcook or worse, burn. Coming from the loin, they are lovely and tender with great flavour. Ask your butcher to cut you nice fat chops, about 5 cm thick, and to leave the flank flap attached.
Rosemary is the perfect partner to lamb and I like to use long, strong stalks to make ‘skewers’. You’ll need to strip away most of the leaves from the stalk, leaving a sprig at one end. Slide a metal skewer through the chop first, then ease the rosemary skewer in alongside it and remove the metal one.