Squeeze over the lemon juice, drizzle over 3 tablespoons of extra virgin olive oil and add a pinch of salt and pepper, then toss together.

Add the pitta pieces to the bowl of salad with the mint leaves, reserving a few of the smaller leaves.

Preheat the grill, griddle pan or barbecue to a medium heat and cook the lamb chops for 3 minutes on each side for a nice, pink, juicy chop, or a little longer if you like your meat well done, then remove to a plate to rest.

Set aside for 10 minutes or all night long in the. Scrub the lamb chops with this mixture. Pick the mint leaves, discarding the stalks, then keep aside for later. In a bowl, mix garlic, honey, rosemary oil, salt and pepper.

Roughly chop the tomatoes and add to the bowl.

Peel and halve the cucumber lengthways, scoop out the seeds, then halve lengthways again, cut into small chunks and add to the bowl.Meanwhile, quarter and roughly chop the sweet crunch lettuce, discarding any tatty outer leaves, then place in a large bowl along with the rocket.Garlic You’ll need fresh garlic cloves, since we’ll be using.

Use fresh squeezed for the best flavor, but bottled will work fine. Lemon Juice The acid helps tenderize the meat. Tear the pitta breads into small pieces, spread out on a baking tray and bake in the oven for 10 to 12 minutes, or until golden and crisp. Grilled Lamb Chops Marinade: Olive Oil I used extra virgin olive oil, but you can use any neutral oil you like.Trim and discard any thick pieces of fat from the lamb chops, drizzle with a little olive oil and season with sea salt and black pepper.

Grilled lamb chops