On the heat. None. That is the entire point of this one

Ingredients

• 1.5 kg Lemon & Herb Lamb Chops, ready marinated
• 2 lemons, halved
• — HERB BUTTER
• 100 g butter, soft
• 1 handful parsley, chopped
• 1 tbsp rosemary, chopped fine
• 1 clove garlic, crushed
• Zest of 1 lemon
• Pinch salt

Method

1. Mash the butter with parsley, rosemary, garlic, lemon zest and salt. Roll it in paper and put it in the fridge to firm.
2. Chops out of the fridge 30 minutes ahead.
3. Build the fire so one side is hotter than the other. These go on the cooler side — the marinade has lemon juice and honey-sweet herbs in it and it catches faster than a plain chop.
4. Five minutes a side on the medium end, moving them once if a corner starts to colour too fast.
5. Lemons cut-side down on the hot end for the last three minutes.
6. Off the fire, a coin of herb butter on each chop, and let it melt while they rest for five minutes.
7. Squeeze the hot lemon over at the table, not before.

Cook's note. Keep them apart. If these share a grid with the extra-hot chops the chilli oil runs across and the whole point is lost. Cook them first, cover them, and put the hot ones on after.

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