4 thick lamb chops
Olive oil
4 cloves garlic
4 sprigs rosemary
1 lemon, for the juice

Red Sauce

Olive oil
2 garlic cloves, peeled and chopped
1 red chili
4 springs marjoram
28 ounce (794 g) can whole peeled tomatoes
2 red capsicums (bell peppers)
Salt, if needed for taste
A good pinch of paprika

Instructions

Rub the lamb chops with a little live oil and season with salt and pepper. Peel and chop the garlic, bruise the rosemary with the back of a kitchen knife and toss gently with the chops. Squeeze the lemon juice over the chops and refrigerate for 30 minutes.

Set the kamado grill for direct cooking at 425°F/218°C.

Place the lamb chops on the cooking grid and allow them to brown, which should take about 6-8 minutes. Turn the chops over and cook until the outside is good and crusty, and the inside is a soft pink – lamb chops are medium-rare at 145°F/63°C.

Set the lamb aside to rest before serving with sauce.

Red Sauce

Set the kamado grill for direct cooking at 350°F/177°C.

In a pot, heat enough olive oil to cover the bottom, add the garlic and cook until it begins to color.

Discard the seeds form the chili, and cut the flesh very finely. Add to the pot along with the leaves pulled from the marjoram sprigs.

Drain the can of tomatoes and chop roughly. Tip into the pot and cook for 30 minutes until reduced. While the tomatoes cook, cut the red peppers in half and remove the seeds. Chop the flesh finely and add to the pan, cooking for an extra 10 minutes. Check for salt and add the paprika.

Remove from the heat and let the sauce cool down before using it. Serve with pita bread.