Harissa lamb chops with pomegranate and Frappato

Here’s a perfect bank holiday pairing that will work come rain or shine — either on the BBQ or if it rains, cooked under the grill.

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Rose harissa marinated lamb chops with a crunchy pomegranate salad and a juicy Frappato red wine from Sicily.

For the salad, layer couscous, radicchio, and diced radish; then roughly chop parsley and mint and sprinkle over, pour a large glug of olive oil, a generous pinch of salt.

Finish with your lamb chops, pomegranate seeds, and a lightly chilled vibrant glass of Frappato