Tender lamb cutlets are a perfect barbecue main course or snack. I like to leave a fair amount of fat on mine as it melts nicely over the hot coals and crisps up. As a celebration of the opening of my new restaurant, the jeweller Stephen Webster has designed a limited-edition chop pendent, available exclusively from Hix Oyster and Chop House, at £25.
8 large, or 12 medium-sized, lamb cutlets
Salt and freshly ground black pepper
Vegetable or corn oil for brushing
For the broad-bean salad
1 medium onion, peeled and finely chopped
2tbsp olive oil
1tsp cumin seeds
300g podded weight of broad beans
A handful of mint leaves
Gently cook the onion and cumin seeds in the olive oil for 2-3 minutes then put in a bowl. Cook the broad beans in boiling salted water for 3-4 minutes and refresh under cold water. Take the tough outer skin off any large beans, and place in the bowl with the onions. Chop the tomatoes into small pieces, then chop the mint leaves roughly and mix with the broad beans; season to taste, adding a little more oil if necessary. Season the lamb cutlets and grill on the barbecue for 3-4 minutes on each side until pink. Serve with the broad bean salad.