Heat a BBQ until hot and the coals are white.
Season the chops, place on the BBQ. Cook on both sides for 4 minutes then rest.
Put the sugar and water in a pan, bring to the boil then take off the heat. Mix in the olive tapenade and blitz in a food processor.
Use the glaze to brush all over the lamb.
Pop the kale into a frying pan with the olive oil and cook until just wilted.
To serve, dot the platter with yoghurt and sauces, pile the chops up alongside the kale and then sprinkle over the herbs. Finally drizzle in olive oil.
Heat a BBQ until hot and the coals are white.
Season the chops, place on the BBQ. Cook on both sides for 4 minutes then rest.
Put the sugar and water in a pan, bring to the boil then take off the heat. Mix in the olive tapenade and blitz in a food processor.
Use the glaze to brush all over the lamb.
Pop the kale into a frying pan with the olive oil and cook until just wilted.
To serve, dot the platter with yoghurt and sauces, pile the chops up alongside the kale and then sprinkle over the herbs. Finally drizzle in olive oil.
