Barbecued Lamb Cutlets with Asparagus.

For the lamb marinade crush garlic in a mortar and pestle with a little rock salt and combine with olive oil, lemon juice, dried oregano,  a finely chopped red chilli, and pepper.

Marinade the lamb overnight covered in the fridge, but remove it from the fridge several hours before cooking in order to bring it up to room temperature.

Trim the woody ends off the asparagus and roll in good oil with a little salt and pepper.

Barbecue the lamb spooning over any excess marinade while it is cooking.

When the lamb is resting quickly griddle the asparagus - this will only take a minute or two to cook and serve.