Dean Edwards barbecue lamb chops with minted salsa verde recipe on Lorraine

Dean Edwards served up barbecue lamb chops with minted salsa verde that can be enjoyed indoors or outdoors on Lorraine.

The ingredients are: 8 lamb chops, 3-4 sprigs rosemary, 2 anchovy fillets, chopped, 3 cloves garlic, sliced, Juice ½ lemon, 3 tbsp olive oil, Salt and ground black pepper, ½ loaf ciabatta bread (stale is good), Bunch spring onions, trimmed, 12 baby courgettes, halved lengthways, 8 asparagus stems, stem trimmed if necessary and 200g cherry tomatoes on the vine.

For the salsa verde: Small handful fresh mint, Handful flat-leaf parsley, 2 anchovy fillets, ½ clove garlic, 1 shallot, peeled roughly diced, 1 tsp Dijon mustard, 50ml olive oil, 1 tbsp capers, drained and Juice ½ lemon.