Heat a BBQ until hot and the coals are white.
Pop the leeks into a pan with a knob of butter and cook until soft.
Cut the brioche into cube, place in an ovenproof dish and bake for a few minutes until crisp.
Top with the cooked leeks, cream, thyme and cheese and roast for 10 minutes. To make the sauce, heat the stock and boil to reduce by half. Finish with the butter, vinegar and jelly. Cook the shredded cavolo nero in the butter and water until just wilted.
Grill the chops on the BBQ for 3 to 4 minutes on each side.
To serve, spoon the leeks onto a plate with the cavolo nero on the side. Top with lamb chops, sauce and extra jelly.
Heat a BBQ until hot and the coals are white.
Pop the leeks into a pan with a knob of butter and cook until soft.
Cut the brioche into cube, place in an ovenproof dish and bake for a few minutes until crisp.
Top with the cooked leeks, cream, thyme and cheese and roast for 10 minutes. To make the sauce, heat the stock and boil to reduce by half. Finish with the butter, vinegar and jelly. Cook the shredded cavolo nero in the butter and water until just wilted.
Grill the chops on the BBQ for 3 to 4 minutes on each side.
To serve, spoon the leeks onto a plate with the cavolo nero on the side. Top with lamb chops, sauce and extra jelly.
