Often overlooked during barbecue season, lamb is arguably the most succulent and delicious meat when cooked over hot coals.

Ideally served medium-rare, lamb chops are quick and easy to cook and are perfect to serve at a family get-together or summer party with your friends.

So, with that in mind, here is a superb Loin Lamb Chop recipe with a lemon-mint salsa verde, courtesy of Weber, which serves four.

The barbecue-perfect recipe has a prep time of 20 minutes, with a cooking time of just 8-10 minutes, with a direct grill.

• 8 lamb loin chops, each about 3cm thick, trimmed of excess fat
• 50g fresh mint leaves
• 50g fresh flat-leaf parsley leaves and tender stems
• 1tsp finely grated lemon zest
• 2tbsp fresh lemon juice

• 1tbsp roughly chopped shallot
• 1tbsp drained capers, rinsed
• 1garlic clove, roughly chopped
• Half tsp sea salt
• Quarter tsp crushed chilli flakes
• 4tbsp extra-virgin olive oil

Preparation (in the kitchen)
• In a food processor, blend the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly.
• Then, with the motor running, slowly add the oil until a chunky salsa forms.
• Transfer to a small bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, and set aside at room temperature.
• Cover and refrigerate, then bring to room temperature and stir to combine before serving.
• Lightly brush the lamb chops on both sides with oil and season on both sides with salt and pepper.
• Allow the chops to stand at room temperature for 15-30 minutes before barbecuing.

Preparation (at the barbecue)
• Prepare the barbecue for direct cooking over medium heat (180-230°C).
• Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired level (8-10 minutes for medium rare), turning once.
• Remove from the barbecue and leave to rest for 3-5 minutes.
• Finally, be sure to serve the chops warm, with two to a plate, with tasty salsa spooned on top – then enjoy!