Wash lots of fresh herbs – here I used a big handful of Rosemary, another of Oregano and another of Thyme. Use the leaves rather than the really twiggy bits of the herb plant…
Whizz the Herbs up in a food processor with 5 – 8 peeled cloves of Garlic; the zest of half a Lemon and a little fresh Red Chilli and a little drizzle of Olive Oil
Smother the Lamb Chops in the marinade and rub it in all over to ensure the chops are coated properly
Refrigerate for at least an afternoon – overnight if possible; and remove from the fridge for an hour or so before you BBQ or cook them
You could BBQ, griddle or fry these chops – give them 10 minutes or so on each side OR cook them until they are nice and brown on the outside and cooked as you prefer them on the inside (I like my Lamb a little pink, but you might prefer it more rare, or better cooked?!)
Rest the Lamb Chops before serving with some Mint Sauce and Roasted Potatoes…
[To make Mint Sauce - use several handfuls of fresh Mint; wash them and put the leaves in a jug with a pinch of Sugar, 2 tbsp of boiling water and 1 tbsp White Wine Vinegar. Leave for half an hour before serving with the Lamb]