1. Step 1 Begin by making the whipped Ragstone. Place the goat's cheese, crème fraîche, olive oil and lemon zest into a food processor and blend until smooth and creamy. Season with black pepper and set aside.

1. Step 2 Heat a griddle pan over a high heat. Toss the courgette circles with a little olive oil and griddle for 1-2 minutes per side until lightly charred and softened. Remove and set aside.

1. Step 3 Place the lemon halves cut-side down onto the hot griddle and cook until deeply caramelised. Set aside.

1. Step 4 Gently warm the DukesHill Chilli Jelly in a small saucepan with the olive oil and lemon juice until loosened to a drizzling consistency. Keep warm.

1. Step 5 Remove the lamb fillets from the fridge 30 minutes before cooking. Season generously with sea salt and freshly ground black pepper.

1. Step 6 Heat a heavy-based frying pan over a high heat and add the olive oil. Sear the lamb fillets for 1 minute on each side until caramelised on the outside and blushing pink in the centre. Ensure you sear the top, tail and sides too.

1. Step 7 Transfer to a warm plate and rest for 5 minutes before slicing.

1. Step 8 Spoon the whipped Ragstone onto a large serving platter, creating a generous base. Arrange the charred courgette circles over the top.

1. Step 9 Slice the lamb fillets and arrange over the courgettes. Spoon over the warm chilli jelly drizzle and scatter with the chopped pistachios and fresh mint leaves.

1. Step 10 Serve with the charred lemon halves alongside for squeezing over at the table.

Chef’s Tip

1. Step 12 Warm the chilli jelly just before serving and drizzle it over the lamb at the table for an impressive finishing touch. The gentle heat pairs beautifully with the tang of the Ragstone and the richness of the lamb. Enjoy with a fresh side salad and buttery crusty bread.