Place your lamb chops, 4 tbsp yoghurt, za’atar, chilli powder, and the zest of half an orange into a bowl. Grate in your garlic, salt, pepper and add a drizzle of olive oil then mix together until evenly coated. Cover and leave to marinate for 30 minutes.

Time for the sauce. Chop your mint (saving some for garnish) and add into another bowl along with the rest of your yoghurt, the zest of half an orange and a squeeze of orange and lemon juice. Season with salt and pepper, and drizzle with olive oil. Stir together and leave in the fridge until ready to use.

Once your chops are ready, get them on a high heat griddle pan and cook for about 5 minutes on each side until cooked through and nicely charred.

Stack them on a plate, drizzle your zesty yoghurt over the top and scatter over the leftover mint, a grating of orange zest and a pinch of chilli powder. Tuck in!