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dominique
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Prepare the marinade by mixing all the ingredients together in a jug.
In a large mixing bowl, place the lamb chops and coat them in the marinade. Mix to combine well and cover and refrigerate for at least two hours to let the flavours marinate.
Let the lamb rest out of the fridge for 20-30 minutes, depending on how warm your kitchen is. This process allows the lamb to develop a crispy edge.
Heat up a griddle pan over a medium to high heat. After 3-4 minutes, place each lamb chop, leaving a little gap between each one. Cook for 4 minutes on both sides, and 30 seconds on the fat side down.
Place the cooked lamb chops on a plate and leave to rest for at least 5 minutes. Meanwhile, pour the raw marinade into a saucepan with a few splashes of water. Let it bubble briskly for 3-4 minutes on a high heat, stirring, until it’s simmered well throughout. This cooks off any bacteria that may have come from the raw lamb.
Pour the cooked sauce over the lamb chops and serve with a wedge of lemon. I recommend serving with tzatziki and a potato salad.