Lamb Chops with Mint Sauce

For 2 servings

• lamb chops4
• olive oil1 tbsp
• garlic clove, crushed1
• dried rosemary1/2 tsp
• salt and pepperto taste
• fresh mint leaves, finely chopped2 tbsp
• white vinegar1 tbsp
• caster sugar1 tsp
• hot water2 tbsp

1. 1

   Bring the lamb chops out of the fridge about 20 minutes before cooking if you can, cooking meat from cold makes it harder to get an even result inside.

2. 2

   In a bowl, mix the lamb chops with the olive oil, garlic, rosemary, salt and pepper, rubbing the mixture into the meat with your hands so it's evenly coated on all sides. Cover and leave to marinate for at least 20 minutes, or overnight in the fridge if you have time.

3. 3

   For the mint sauce, finely chop the mint leaves as small as you can, this releases more of their flavour than larger pieces. Mix with the vinegar and sugar in a small bowl. Add the hot water and stir well until the sugar has fully dissolved, then leave to sit for at least 5 minutes, this resting time lets the mint properly infuse into the liquid rather than just floating in it.

4. 4

   Heat a griddle pan or frying pan over medium high heat until it's properly hot, you should feel the heat rising when you hold your hand a few inches above it. Cook the lamb chops for 3 to 4 minutes on each side for medium, adjust slightly shorter for pink in the middle or longer if you prefer it well done, you're looking for a good brown crust on the outside with defined char marks if using a griddle.

5. 5

   Rest the chops on a plate for a few minutes before serving, this lets the juices settle back through the meat rather than spilling out the moment you cut into it, resting properly makes a noticeable difference to tenderness.

6. 6

   Serve with the mint sauce alongside.