Lamb

Place the marinade ingredients in a bowl and stir to combine. Brush lamb chops with marinade and set aside.
Preheat the barbecue plate until medium-hot.

Salad

Steam the green beans until tender. Set aside to cool before placing in a large bowl. Add all the remaining ingredients.

Dressing

Place all the ingredients in a screw top jar, season with salt and freshly ground black pepper and shake well.

To serve

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.

Drizzle dressing over the salad and toss to combine. Place in a salad bowl and serve with the lamb chops.

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Lamb

Place lamb chops in a shallow ceramic dish with grated onion, garlic, zest and juice of lemon and a dash of olive oil. Season and mix well to coat lamb chops in marinade, cover and leave for 20 minutes in a cool place.

Dressing

Place all ingredients in a food processor and process until smooth. Season and place in a small serving bowl, cover and refrigerate until ready to serve.

Salad

Heat a good splash of oil in a frying pan and toast the bread until golden. Sprinkle with a little salt and set aside. Cut the iceberg lettuce into even-sized wedges and place on a serving platter. Scatter over spring onion and snip over plenty of chives. Scatter croutons of bread over the top.

To serve

Heat a barbecue grill until hot. Place on lamb chops and grill for 3-4 minutes on each side for medium cooked lamb. Serve with iceberg lettuce wedges and the avocado dressing. A bowl of cooked new potatoes tossed in a little butter, salt and pepper is a perfect accompaniment.

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Buttery parsnips and carrots

Cut the parsnips and carrots into even-sized pieces, cutting them on the diagonal. Place in a saucepan, cover with cold water and lightly salt. Bring up to the boil and cook until just tender. Drain and dry off over the heat. Melt the butter in a large frying pan, add the parsnips and carrots and cook for 5 minutes, tossing the pan to brown evenly. After 5 minutes add the breadcrumbs and cook until they begin to brown. Season and add the thyme.

Lamb

Heat a large frying pan over medium-high heat. Grind some freshly ground black pepper over the lamb chops. Place lamb chops in the pan, cooking the fat-side first to release fat and flavours. Cook lamb chops for 10-12 minutes, turning once. Remove from the pan to a board or warmed plate and season with salt.

To serve

Serve loin chops on the board with a scattering of thyme leaves. Place the buttery parsnips and carrots in a warmed serving bowl. Pass a bowl of cooked green garden peas. Chunky roasted kumara wedges and aioli are great here too. Everyone dig in.

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