Serves 4

• 8 free-range lamb cutlets
• olive oil
• sea salt flakes and freshly ground black pepper
• 1 bunch rainbow or ordinary chard
• extra-virgin olive oil

For The Salad

• 4 red peppers
• ¼ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• ½ tsp honey
• ½ cup roasted, salted almonds, roughly chopped

1 Place the chard in a clean sink filled with heavily salted water and leave to soak for 10 minutes. Rinse in a colander and drain. Cut off any scraggly ends.
2 Drizzle lamb chops with olive oil and season with salt and pepper. Set aside.
3 Place the peppers on a hot fire while there are still flames on the coals and char them evenly, turning onto each side, so that the skins are blistered and blackened.
4 Place the peppers in a large glass bowl and cover tightly with clingfilm. Leave for a few minutes.
5 Then, under cold, running water, slip the charred skins off the peppers and pull out the pips. Cut the peppers into pieces and arrange on a platter. Mix the olive oil, red wine vinegar and honey until well combined and spoon over the peppers. Just before serving, sprinkle with the almonds.
6 Tear off four large pieces of heavy-duty foil. Divide the chard between the four pieces of foil, drizzle with extra-virgin olive oil and season well.
7 Tightly seal the parcels of chard by folding over the edges. Place on the braai grid over hot coals and cook for 5 minutes or until you can hear them bubbling inside. Keep them sealed until you’re about to serve.
8 Finally, cook the lamb chops over hot coals (no flames) for 4 to 5 minutes per side depending on the thickness of the chops. Serve with the roasted pepper salad and the cooked chard on the side.

Text and image: Fairlady