Marks and Sparks had the most beautiful chops from Welsh Salt Marsh lamb, which were perfect for this recipe, and they cooked to delicious sizzling perfection under the grill. Served with tsatziki made with Total Greek yoghurt, and pick-your-own potatoes, spinach and broad beans, it all made for a very good Sunday evening meal, washed down with a glass of herbal, rich Cab Sauv from Australia's Margaret River region.
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