Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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!