Using the pot stand on your BBQ and a deep saucepan, boil your potatoes and carrots for 12-15 minutes. Once cooked, drain and keep warm. Allow the BBQ to cool slightly before swapping the pot stand for the BBQ Grid.

Meanwhile add the oil, mint and celery salt to the lamb and rub all over the chops.

Once the BBQ is back at a medium heat, add the minty lamb chops, cover and grill for 5 minutes. Turn the lamb over and add the potatoes and carrots to the edges of the grid, and a few sprigs of fresh rosemary to the lamb. Cover and grill for a further 5 minutes or so for pink, cook for a few minutes longer if you prefer your meat medium to well done.

Add the chopped herbs and salad to a platter then top with the minty lamb chops and vegetables before serving.