To start, season the lamb chops with salt and pepper.

Mix together the buttermilk, garlic, and lemon zest in a large dish. Place the seasoned chops into the buttermilk mixture massage into the meat. Marinate in the fridge for at least 2 hours or overnight.

Place the thinly sliced red onion into a bowl to make the pickled onions. Sprinkle 5g sea salt over the onions and massage them until they release their juices. Next, squeeze over the juice from 2 lemons and allow to sit.

To make the raita, place the yoghurt, grated cucumber, mint, lemon juice, garlic, salt and pepper into a bowl and stir well to combine.

Preheat the oven to 180°C/160°C fan/gas mark 4.

Place a Le Creuset 30cm Signature Shallow Rectangular Grill over medium heat. Remove the chops from the fridge and the marinade (discard the marinade). Pat off the marinade using a paper towel.

Place the chops fat side down on the hot grill to render the fat. Once the lamb fat is crispy, flash fry the meat on the grill until griddle lines appear. Remove from the heat and carefully place the whole grill pan into the oven and cook for a further 8 – 10 minutes or to your liking.

Once the lamb is cooked, remove it from the grill and allow to rest for 5 minutes. Always rest your meat as it allows it to remain juicy and tender. Meanwhile, toss the sliced brinjals in a bowl with olive oil, salt and pepper. Grill until griddle marks appear and remove when cooked through.

Serve the chops with the brinjal chips, grilled watermelon, pickled onions and cucumber raita.