Instructions

1.Let the marinade stay in the fridge for 4-6 hours.
2.On medium heat, drizzle some oil on a nonstick pan.
3.Dust the lamb chops with some flour.
4.Sear the lamb chops on the pan.
5.Transfer into a preheated oven at 180 degrees for 5 minutes.
6.Once the lamb chops are cooked put them in the same pan and add 100 ml of lamb.
7.Stock and let it reduce to a sauce consistency.
8.Adjust seasoning.
9.Garnish with some fresh parsley sprigs and serve with a side of sauteed spinach and sweet potato mash and it is ready to serve.
Key Ingredients: mutton chops, espresso, honey, balsamic Vinegar, rosemary, pink peppercorns (crushed), olive oil, salt