Barbecued lamb chops with potatoes and iceberg lettuce salad

1 For marinade, combine tomato, Worcestershire and barbecue sauces with brown sugar. Add chops and coat well with marinade. Cover and refrigerate for about 30 minutes.

2 To make dressing, combine sour cream, lemon juice and horseradish cream in a bowl. Cover and refrigerate until needed.

3 Boil potatoes until tender. Drain and rinse. ‘Squash’ potatoes using the palm of your hand.

4 Heat barbecue grill to a medium heat. Cook chops for 3 minutes on each side for medium-cooked chops, or cook to your liking.

5 Spray potatoes with olive oil. Cook for 3-4 minutes on each side, or until golden, crispy and heated through. Serve chops with potatoes and lettuce wedges. Sprinkle radish over lettuce and top with dressing.