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Ingredients:

8 -12 lamb chops or cutlets

2 bunches asparagus, trimmed

2 tbsp olive oil

2 tbsp lemon juice

12 cherry tomatoes, quartered

1/3 cup of crumbled feta cheese

wedges of lemon, new potatoes and green salad to serve

Method:

Place the lamb chops and asparagus (or beans, if using) in 2 separate dishes; pour the combined olive oil and lemon juice over both. Season with salt and pepper.

Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb.

Cook on one side until the first sign of moisture appears. Cook lamb chops for 3-4 minutes on each side for medium or until done to your liking. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving. While the lamb is cooking, add the asparagus to the barbecue and cook for 4-5 minutes until golden and tender. To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top.

Cook's Tip:

When you barbecue don't turn the meat too often, the rule is - turn meat once only. Use tongs never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.

Best lamb cuts for barbecuing: lamb eye of loin/backstrap, tenderloin/fillet, loin chops, chump chops, cutlets, lamb steaks (round or topside).