Minted Spring Lamb Back Chops

INGREDIENTS: (2 servings)
6 spring lamb back chops
Ras-El-Hanout
Dried mint
Salt and pepper
Olive oil
Butter

METHOD
Place the following in a large bowl
3 Tbsp olive oil
1 Tbsp Ras-el-Hanout
1 Tbsp dried mint
Mix well then add the chops
Marinate for at least one hour

Heat a heavy-bottomed frying pan
Add 2 Tbsp of olive oil
When the oil is hot enough add the chops
Grill for 2 minutes on one side
Turn over and add 2 Tbsp of butter
Spoon the melted butter over the chops
Grill for a further 2 minutes
Place on a warm plate
Add ½ glassful of water to the pan and reduce
Pour over the chops
This dish is ideally served with mashed potatoes and green beans sautéed in garlic butter.