COOKING METHOD** Mix all the spice marinade ingredients in a bowl to form a paste

Place the lamb chops in the bowl and apply the marinade all over until fully coated

Add oil to coat the chops, cover the bowl with a cling film and let it rest in the refrigerator for an hour or overnight

Remove from fridge 30 minutes prior to cooking and let it stand at room temperature

Heat the barbecue, put the whole peppers on it, and get them really black on all sides

While still hot, put them in a bowl, cover with cling film and leave to cool

Grill the sliced courgette, aubergine and asparagus for about a minute on each side or until nicely charred

Transfer the vegetables to a clean tea towel in one layer

Carefully peel the grilled peppers and rub off the black skin, then remove the stalk and pips and tear the peppers up into large strips

Put all the vegetables into a large bowl

Add the chopped garlic, coriander leaves, white wine vinegar, extra virgin olive oil, salt, pepper and toss everything well

To make the mint chutney, place the yogurt in a bowl and beat it with a whisk until smooth

Mix the cumin powder and salt with the yogurt

Grind the mint leaves, coriander leaves, ginger, onion and green chili with little water in a blender to a smooth paste

Mix the freshly ground green chutney with the yogurt till they become uniform and one in colour

Finally, add the marinated chops to the pre-heated barbecue grill and sear for 2 minutes on each side

Flip the chops and cook for another 3 minutes on each side for medium rare or grill to your liking

Stack the lamb chops and grilled vegetables on a chopping board

Garnish with coriander, chilli and serve with grilled lemon and mint chutney

Dig in!