- 4 x Chatsworth lamb chops
- 2 large onions – very finely chopped
- 2tbs finely chopped fresh mint leaves
- 1tsp caster sugar
- 1tbs rapeseed oil
- Unsalted butter
- Salt and ground black pepper
- Rosemary to garnish
- Melt a generous knob of butter in a frying pan, add the onions and cook very slowly, covered with a tight fitting lid until the onions are completely soft. This could take up to 45 minutes.
- Sprinkle the onions with the sugar, increase the heat and cook until the onions are very pale brown. Transfer the onions to a liquidiser, blend to a puree and then pass through a fine sieve. Stir in the mint.
- Season the lamb on both sides with salt and pepper. Heat the oil and a generous knob of butter in a frying pan and brown the chops on both sides, then reduce the heat and gently fry for a further 5 minutes per side.
- Arrange the chops on warmed plates, pour over any meat juices and garnish with a sprig of rosemary.
- Pass the onion puree round separately as an accompaniment.
Serve with new potatoes, fresh salad and Chatsworth redcurrant jelly.
Recommended wines: Duke & Duchess of Devonshire Claret, The Earl of Burlington Rouge, or any southern French red or New World Merlot.