To preheat, fire up the Gozney to 345–370°C / 650–700°F. Burn the wood to embers and push them to the back or side of the oven. Allow the flames to settle slightly for more even, radiant heat, keeping a live flame for charring.

To marinate the lamb, combine the olive oil, garlic, rosemary, thyme, lemon zest, salt and pepper in a bowl. Rub generously over the lamb chops and leave to marinate at room temperature for 30–60 minutes, or refrigerate for up to 4 hours

To make the gremolata, mix the lemon zest, garlic, parsley, mint (if using), olive oil and a pinch of sea salt. Set aside at room temperature or chill until ready to use.

To make the chilli oil, warm the olive oil in a small pan (do not boil). Add the smashed garlic and cook gently until lightly golden. Remove the garlic, then stir in the Calabrian chilli paste and red wine vinegar. Set aside to infuse off the heat.

To cook the lamb, preheat a cast iron pan or hot plancha in the oven. Add the lamb and roast for 2–3 minutes per side, flipping once, until nicely charred on the outside and medium-rare in the centre (about 52°C / 125°F internal temperature). Rest for 5 minutes before serving.

To serve, arrange the lamb chops on a platter or wooden board, spoon the gremolata over the top and drizzle with warm Calabrian chilli oil. Garnish with charred lemon wedges and fresh herbs if desired.