TAKING a leaf out of Jamie Oliver’s book, Manhattan barbecue king Adam Perry Lang will be challenging our outdoor cooking preconceptions with new campaign Beat My BBQ, run in association with Red Tractor (simplybeefandlamb.co.uk) this summer. Lang’s keen to get us cooking over hot coals and embracing the flame.

• Try this recipe from assured food standards organisation Red Tractor (redtractor.org.uk)

Serves four
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

METHOD

For the spiced cherry chutney: place all the ingredients in a large pan. Bring to the boil and simmer for 20 minutes until the chutney has thickened.

Discard the cinnamon stick and spoon into large clean sterilised kilner or two jam jars. Cool and seal.

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 6-8 minutes on each side.

Serve the lamb with a spoonful of the chutney, a crisp salad and crusty bread.