1. For the garlic and lemon yoghurt, combine all the ingredients and set aside until ready to serve.

2. If deep-frying the cauliflower, heat the vegetable oil to 175C in a small saucepan and cook the cauliflower in batches until golden, about 3 minutes for each batch. Set aside to drain on a wire rack and season with a little salt and pepper. If you prefer not to deep-fry, toss the cauliflower florets in olive oil and roast them on a baking sheet at 220C (200C fan-forced) for 30 minutes.

3. Heat a frying pan over high heat and add the olive oil. Season the lamb chops well with salt and pepper, then fry in batches for about 3 minutes each side, plus one minute standing on the fat cap, for medium. Drizzle with a little olive oil and rest for at least 2 minutes.

4. To serve, pour the yoghurt onto a serving plate and top with the lamb and cauliflower. Drizzle with olive oil, scatter with mint leaves (if using) and serve with lemon wedges and my Green Greek salad (optional).

Adam's tip: Lamb chops are best cooked on direct heat – on a barbecue or in a pan. An oven is fine if you want them (very) well done, but a pan will give you a tastier crust while keeping the centre medium-rare.

*The first time I saw lamb cutlets priced at more than $30 a kilo, my jaw almost hit the floor. They're certainly tasty, but at that price they're not exactly family budget friendly.

I might cook cutlets at home occasionally, but I'm not convinced of their bang-for-buck, particularly if they've been "frenched", with the fat and meat stripped from the bone. The bare bone might look good in restaurants, but the meat around it is the part I look forward to most.

Loin chops are the best compromise. The bone is easy for little kids to handle, they have a good fat-to-meat ratio, and they're affordable.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.