By Tonia Buxton
This recipe is from my daughter Antigoni, and it’s a real family favourite. We all become cavemen when eating these chops – we literally lick the last of the tangy mint sauce off the bones.
For the lamb chops, stir the salt, black pepper, ground coriander, cayenne, crushed garlic, Worcestershire sauce and lemon juice and zest together in a bowl large enough to hold all the chops or cutlets.
Season the lamb on both sides with the spice rub, then allow to stand at room temperature while you make the mint sauce. (You can also do this step the night before or in the morning an