Do your prep work – chops should be seasoned with salt and pepper then sealed on a high heat in a small amount of EVOO, one to two minutes on each side, to colour. Then cool and set aside.

Boil the potatoes until tender then cool, peel and crush, mixing with sage. Season with salt and pepper and fry potatoes and sage in a little EVOO until the sage releases its aroma, then cool mixture.

Using three layers of heavy duty alfoil put two tablespoons of Chimichurri marinade in centre of alfoil and cover this with a lamb chop. Now cover the chop with some potato and sage mixture and cover this with another lamb chop.

Top with two more tablespoons of marinade, then wrap into a parcel with all the seals on top to trap the juices, a nice neat square or rectangle.

Bake the parcels in an oven at 180°C for 30 minutes or barbecue bottom side only on medium heat for 20 minutes in centre of barbecue. Then rest for 15 minutes on the warm edge, before serving in alfoil. Don’t turn parcels over so as not to lose the juices.