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We are now heading into Autumn, which is my favourite season for walks and for food. It also means we take delivery of a whole lamb from Willoughby Farm also the home of some amazing chillis. They have a stall at our local farmers market – fortnightly in West Bridgford

The lamb arrives jointed though not packaged in a large bread tray, no strange dripping liquid in vacuum packs, the meat is dry and butchered that day. We portion the joints up filling our cellar chest freezer and they form the mainstay of winter stews and roasts.

While the large shoulder and leg joints are great for weekends, a fantastic weeknight treat are the lamb chops. Quick and delicious grilled, succulent juicy meat with moreish crispy fat. They cry out to be eaten with your hands, served here with some fresh and colourful salads packed with veg

It’s a very sad day in our house when the last of the lamb chops are eaten and we have to wait another year, although a kitchen remodel might leave room for a bigger chest freezer.

Lamb Chops seasoned with salt, paprika and chilli flakes

Season with salt, papria and chilli flakes. Grill for around 10 minutes on a high heat, turned halfway through.

 Beetroot, Feta and Bulgar Wheat Salad

Cook the bulgar wheat as per instructions, and stir in roughly chopped cooked beetroot, feta cheese, red onion ,oregano and season with salt and pepper

Roasted Cauliflower , Pepper and Rocket Salad

Roast the cauliflower and pepper with a drizzle of oil and salt and pepper at 180deg for 20 minutes. Roughly chop and mix with cherry tomatoes, a handful of rocket and chopped preserved lemon.

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