BBQ / FRY
Brush lamb with oil and lightly season with salt and pepper. Cook in a hot pan or BBQ plate for 4-5 minutes each side.
Chops will be soft and springy with moist, pink juices for medium rare; firm and springy for medium; and very firm with no sign of juices for well done. Use tongs to turn the meat rather than a fork, to avoid juices escaping. Allow the lamb to rest after cooking for a succulent, tender and juicy chop.
Preheat grill to 220 C. Season chops with salt and pepper and put on a rack in a baking tray. Place on an upper shelf in your oven. Grill for 4-6 minutes each side. Keep an eye on them!