Method

1. First up, prep the labneh - it’s a Middle Eastern hung or strained yoghurt. Add the yoghurt to a bowl with the lime zest and juice. Then add it to a cheese cloth or muslin. If you don’t have either of those, a cheap pair of tights does the trick - so run to the corner shop. Leave it to hang on something free-hanging overnight (I use a washing line) so all the moisture drains off. Or you can line a sieve with a J cloth, add the yoghurt and leave it over a bowl in the fridge.
2. Now for the lamb. Mix the Smokey BBQ PERi-PERi Rub with the vegetable oil and garlic and add it to the lamb chops to marinate for at least an hour, ideally overnight.
3. If you’re BBQing the lamb, light it and let the fire die down until all the charcoal is white. Or you can use a normal grill. Cook for about three minutes on each side or until the lamb fat is dancing and has a nice char on it. Then leave to rest.
4. While you wait, add the water and sugar to a saucepan and cook gently on a medium heat until it’s a light amber colour. In a bowl, add a good splash of your favourite Nando’s PERi-PERi Sauce (I use Hot) and mix with the lime juice and coriander. Then stir in the caramel.