A few sprigs of fresh English mint
A teaspoonful of ground cumin
A tablespoonful of mustard (you choose the kind - I used a Dijon-style, but I'm pretty sure English or Russian would be just as good)
A tablespoonful of balsamic vinegar
A tablespoonful of golden syrup, molasses, caramel or honey
Ground black pepper
Chop your mint into small pieces. I used a blender. Put all the ingredients together in a bowl and mix until they form a sticky consistency. Dip the lamb chops in there one by one or all together and coat them. Put them in the fridge to marinate for a minimum of two hours.
They will take on a tremendous amount of flavour in that time.
Put a high-sided non-stick frying pan with some olive oil on a medium-high temperature and once hot, place the lamb chops in there. Fry them until the outside is done to your liking.
I served mine with roast carrots and potatoes, but use your own discretion, of course.
I will be making this again very soon!