Julie Goodwin’s barbecue lamb chops

Combine the sauces, vinegar, garlic and pepper in a large bowl. Add the chops and toss so that all the lamb is coated. Cover and place in the fridge to marinate for at least half an hour, but the longer the better. Remove the lamb chops from the fridge half an hour before you are going to barbecue it.

Preheat barbecue over medium-high heat, both the flat plate and the grill.

Place the peanuts on the flat plate and cook until slightly charred; transfer to a bowl. Allow to cool, then chop coarsely.

Remove the lamb from the marinade, scraping any excess back into the bowl. Transfer the marinade to a small saucepan and place on the flat plate. Bring to the boil, then simmer, uncovered, until reduced to a sauce consistency.

Brush the grill with oil. Barbecue the lamb chops for about 6 minutes each side or until done as desired. Time will vary depending on the thickness of the chops.

Separate leaves from stems of choy sum. Add choy sum stems to a large saucepan of boiling salted water. Return to the boil; drain well. Brush the choy sum stems and leaves with a little oil, then barbecue for 1-2 minutes or until slightly charred and tender but still bright green with a bit of a bite.

To serve, place the greens on a platter. Top with the chops, followed by the sauce. Sprinkle over the chillies, shallots and peanuts, and serve to the table as a shared platter.