Homemade mint sauce goes perfectly with lamb chops. Photo / Jason Dorday
1 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.
Mint sauce
