Buy some midloin lamb chops from your butcher, at least 2 per person. Bring them to room temperature.
2 Heat a little oil in a heavy based pan until almost smoking. Carefully place the chop upright in the pan so the chop's fat is in the oil. It will begin to melt and crisp. Once you have an "edge", cook one side of the chop until well sealed and coloured.
3 Turn the lamb over, season the cooked side well with salt and pepper and cook until the underside is browned and the meat is cooked to your liking.
4 Remove from the pan and allow to rest in a warm oven for at least 10 minutes.
Cook in batches. the meat will stew if overcrowded. Serve with mashed potatoes, peas and mint sauce.
Chop a bunch of fresh mint leaves and put them in a heat proof bowl. Cover these with sugar. Add at least 2 tablespoons of vinegar and stir well to mix. Add 4 tablespoons of boiling water to dissolve the sugar and bring out the mint flavour. Taste to make sure you have the right balance of sweet, sour and mint, add extra of any of the flavours you think need to be enhanced, or add more boiling water to thin. The longer this sits the better it will taste. It will keep covered in the fridge.
You could also make this in a mortar and pestle, grinding the mint, sugar and vinegar to a paste and thinning out with boiling water.