Coarsely chop the capers. Mix with lemon zest, garlic, mint and chopped nuts. Add the olive oil into a smooth dressing. Pour into a shallow bowl. Pat the lamb chops dry and cut the fat, thus preventing the chop curling up on the grill. Place them in the mixture you have made in the bowl and leave to marinate for 1 hour. Remove. Ensure that all chops are well covered with the marinade. Cook on a barbecue or in a frying pan on both sides on high heat until medium rare. Serve with mint sauce.
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