The day before, remove seeds and stem from the ancho and chipotle chillies. Put skin-side down in a dry frying pan over a medium heat, turning until softened and toasted without burning.

In the same pan, cook the garlic and onions on a medium heat until slightly blackened all over. Once cooled, place in a blender with the chillies, olive oil and a pinch of salt. Whizz to a paste.

Rub the lamb cutlets with the marinade at least 12 hours before cooking, preferably overnight, and store in the fridge. Remove them at least an hour before cooking to allow them to come to room temperature.

Heat a frying or griddle pan over a medium heat. Cook the lamb cutlets until the fat turns brown and starts to melt (around 7 mins), then cook the other side for at least 5 mins more – this will need at least two batches, depending on the size of your pan. We like to serve them pink, sprinkled with sea salt and herbs.