4 lean lamb loin chops
Salt and freshly milled black pepper
2tbsp fresh thyme leaves
1tbsp grated lemon zest
2tsp rapeseed or sunflower oil

For the spiced cherry chutney:

900g fresh cherries, stalks removed, stoned and halved
150ml white wine vinegar
250g light brown sugar
1x2in piece cinnamon stick
1 small onion, peeled and finely chopped
1tsp ground allspice


Place the chops on a chopping board, season and brush with the oil. Sprinkle on both sides with the thyme and lemon zest.

Cook the chops on a prepared barbecue or under a preheated grill for six to eight minutes on each side. Serve the lamb with a spoonful of spice cherry chutney – see below – a crisp salad and crusty bread.

The chutney can be made well in advance by placing the ingredients in a large pan. Bring to the boil and simmer for 20 minutes until the mixture has thickened. Discard the cinnamon stick and spoon into a large clean and sterilised kilner jar or two jam jars. Cool and seal.