HOW TO MAKE IT
Heat the barbecue until it’s nice and hot. Add the onion and lemon halves, cut-side down, and cook for 5–8 minutes before adding the chops. Barbecue the chops until cooked to your liking. Personally, I like them medium−rare, which will take about 3 minutes, turning once.
Put the labne, feta, parsley and lemon juice in a bowl and mix until combined. Add enough olive oil to smooth it out, then spread it over a large platter or a rock.
Arrange the lamb chops over the labne mixture, followed by the charred lemon and onion halves. Finish with a good sprinkle of salt and garnish with radish sprouts or any herb or sprout that will taste good with lamb.
Toss together the silverbeet and apple on a plate and dress with olive oil and lemon juice. Serve right away.