Take 2 saddle chops, season with salt and pepper and bbq on high for 1 minute each side, until they have some colour, then turn the bbq down, close the lid and leave them for about 9 minutes.
In the mean time cut some apples into thin slices and sprinkle with lemon juice. Chop some stale bread into cubes. Melt some butter in a pan and add one garlic clove cut in half. Let it fizzle for a minute then add the bread cubes and toast them in the butter until they are golden and crunchy. Remove them from the pan and set them aside.
Sprinkle some mixed nuts, dried cranberries and raisins over a large bowl of mixed salad leaves, toss in the apple and the croutons. Dress with good vinegar and olive oil.
Remove the lamb from the heat and let it rest for a few minutes. Slice around the bones to free the meat, then slice the lamb thinly and place over the salad.
We eat this salad every other night in the summer with a different meat on top.