Nutrition	%GDA	Range
Energy Kcal	821
Protein	56.93%
Other Carbohydrate	1.47%
Sugar	11.68%
Fat Saturated	126.02%
Fat Unsaturated	85.74%
Fiber	1.70%
Sodium	61.63%
Salt	64.58%

1. Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavour. Place in a non-metal container. 2. Blitz together all the remaining ingredients in a blender or food processor. Pour them over the lamb and make sure it is well covered for a night in the marinade. Refrigerate overnight. 3. Preheat the oven to 200 0c/gas mark 6. Heat up a heavy cast iron pan, preferably a griddle pan. Remove the meat from the marinade and shake off the excess. Sear well on all side, about 5 minutes in total. Transfer to a baking tray and cook in the oven for about 15 minutes, depending on the size of the chops and how well you want them to cook. 4. Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes. Put the chops on serving plates and serve with the sauce in a separate bowl. Both chops and sauce can be served hot or at room temperature.