• 4–6 loin or chump lamb chops

Trim the chops neatly and cut away any loose tissue. Mix together the ingredients for the marinade and pour into a shallow dish. Place the chops in the dish and leave them to marinate for about 10 minutes, turning the meat once.

Lift the chops from the marinade and arrange on the grill pan. Place under a hot grill about 7 cm (3in) below the heat and grill for about 15 minutes. Turn halfway through the cooking time. Prepare the mint butter in advance if possible. Cream the butter until soft then gradually work in the vinegar. Beat in the freshly chopped mint and a seasoning of salt and pepper. Spoon the butter into a square of greaseproof paper and roll up like a log shape, twisting the ends like a cracker. Chill until ready to serve.

When the chops are ready remove from the heat Strip the paper from the mint butter and serve each chop topped with a slice.