Spiced Lamb Chops With Chilli Mint Salsa

Add 2/3 of the yoghurt to a bowl and tip in the garam masala. Finely grate in the ginger and 2/3 of the garlic cloves. Add the juice of half a lemon, a big pinch of salt and a good glug of oil. Season the lamb thoroughly with salt and pepper and chuck into the yoghurt mix. Cover and place in the fridge to marinade for at least 30 mins up to overnight.

Finely grate the rest of your garlic into the remaining yoghurt, season to taste and set aside. Thinly slice the red onions, dice the tomatoes, cut the cucumber into bitesize chunks, and drain the chickpeas.

Preheat the grill to high. Slide half of your chillies under there with a little oil and cook until charred. Pull from the pan and finely chop into a paste. Add to a bowl with a few tbsp of oil and mix to create a gnarly chilli oil.

Pull the lamb chops out the marinade, leaving a little on the chops. Cook in the pan over medium-high heat for 4 mins on each side until medium. Pull out and rest on a tray.

Tip the onions, cucumber, tomatoes and chickpeas into a bowl and season with salt and pepper. Add a little olive oil and a few mint leaves. Add the juice from half your lemons and set aside.

Add ¾ of the remaining mint to a food processor. Add 4 tbsp of oil, the remaining half of the chillies finely chopped (seeds too if you like it hot) and the juice from your remaining lemon and just a dash of olive oil. Whizz into a smooth green salsa and season to taste. Set aside.

Heat the flatbreads according to the pack instructions.

Set the bread onto a large platter and tip on the chopped salad. Top with the charred gnarly lamb chops. Finish with the mint chilli salsa, chilli oil, garlic yoghurt, and serve with lemon wedges.