Ingredients 

• 8 Lamb Chops
• 2 tablespoon Olive Oil
• 3 tablespoon Rose Harissa Paste
• 1 teaspoon Dried Mint
• 1 teaspoon Honey
• ½ teaspoon Ground Cumin

Sauce

• 1 Small-Medium Banana Shallot 35g
• Trimmings from the lamb cutlets
• 1 tablespoon Cooking Oil
• 2 Garlic Cloves
• 500 ml Water 2 Cups
• 1 tablespoon Honey
• 1 tablespoon Rose Harissa
• 50 g Butter 3 tablespoon + 1 teaspoon
• 1 teaspoon Plain Flour
• Salt to taste

Method

• Mix together the olive oil, rose harissa, honey, dried mint, and cumin for the cutlets in a large bowl.
• Add the French-trimmed lamb cutlets to a bowl and coat the lamb with the marinade and refrigerate for up to 12 hours.
• Remove the lamb from the fridge an hour before cooking.
• Dice the shallot for the sauce as finely as you can.
• Bash the garlic cloves with the blunt edge of the knife.
• Heat a small (17-18cm saucepan or 7″) over a medium-high heat, and when it’s hot, add the cooking oil.
• Throw in the trimmings from the lamb chop, a pinch of salt, and bruised garlic and cook for 15 minutes, stirring regularly.
• Add the finely diced shallot and cook for another 2 minutes.
• Drain off all but two tablespoons of lamb fat from the pan, then return it to the heat.
  cook for a minute before pouring in the water and adding the honey and rose harissa for the sauce.
• Turn the heat up to high and cook until the sauce has been reduced by two-thirds; this will take around 20-30 minutes.
• Strain the sauce
• Mash the flour & butter together
• Whisk in the butter & flour in small at a time till sauce thickens
• Heat a griddle pa, when hot sear the cutlets each side
• Place in the oven for 5-10 minutes
• Serve & drizzle the sauce over