Method

Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavor

Use a very sharp knife to separate the rack into portions of two or three cutlets.

Blitz together all the remaining ingredients in a food processor and then pour over the lamb and making sure every piece is well covered.

Place in a non-metal container or Ziploc bag and refrigerate overnight.

Preheat the oven to 400. Heat up a heavy cast-iron pan, preferably a ridged grill pan. Remove the meat from the marinade and shake off the excess. Sear well on all sides, about 5 minutes total. Transfer to a baking sheet and cook in the oven for about 15 minutes. Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes. Put the chops on serving plates and serve the sauce in a separate bowl. Both the chops and the sauce can be served hot or at room temperature.