For the sauce:
You will need a bbq or griddle pan.
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Preheat the bbq or griddle pan until hot.
When it is ready, drizzle over the rapeseed oil and season on both sides with Maldon sea salt and freshly ground black pepper.
Cook over a medium to high heat for 4-5 minutes on either side, depending on how thick the chops are. Spend the final minute turning the chops onto their backs to sear the fat.
While the chops are cooking, make the sauce.
Boil the kettle and add 1 teaspoon of boiled water to a jar with 1 teaspoon of sugar. Stir until the sugar has dissolved.
Add the chopped mint, red wine vinegar, oil, capers, Dijon mustard and salt and stir well with a spoon. Add another teaspoon of water if it needs loosening.
Drizzle lightly over the lamb and serve. This delicious with buttered new potatoes and the Autumn slaw (see recipe.)
DOWNLOAD OR PRINT RECIPE HERE.
Any leftover sauce can be stored in the a jar in the fridge with a lid for a week. It’s delicious stirred through the Autumn slaw, with poached salmon or used to pip up green lentils.”