Serves 6

4 ripe peaches, cut into thin wedges
30 ml (2 tbsp) butter
12 lamb chops
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) balsamic vinegar
1 garlic clove, chopped
salt and pepper
3 slices feta cheese, halved
A handful of basil leaves

1 Make a fire – coals should be hot.
2 Fry peaches quickly in butter until just cooked.
3 Mix the olive oil, vinegar, garlic, salt and pepper and brush it over the chops. Stack the chops in pairs. Put a slice of feta cheese and cooked peaches on 6 of the chops. Put the other chops on top and tie each pile firmly with kitchen string. Season with salt.
4 Fry the chops quickly over hot coals till brown on all sides, including the fat side. Remove for about 15 minutes off the direct heat, but still close enough to the heat to cook.
5 Add fresh basil in the sides of the chop tower and serve hot.

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