Griddled skinny lamb chops with salsa verde. A classic combinaton. The thin cut chops are the best for this as you only have to cook them for a couple of minutes on each side and they will remain really juicy and flavoursome. 

500g British lamb chops
2 cloves of garlic
6 tablespoons of extra virgin olive oil
1 tbsp apple cider vinegar
6 anchovies
6 cornichon gherkins (plus a couple of tablespoons of the juice) 
Bunch of fresh mint
Bunch of fresh basil
Handful of fresh parsley

For the salsa, take a food processor and whizz together the the garlic, anchovies, half the basil, half the mint and half the parsley into a course paste. Add half the olive oil and blitz again for 30 seconds. Transfer into a bowl and stir in the apple cider vinegar and juice of the cornichons. Chop the rest of the herbs fairly finely and add to the mix alongside chopped cornichons. Give everything a good stir and leave to infuse for a couple of hours. 

To cook the lamb, pop a griddle pan, or a heavy bottom frying pan on the hob on a high heat. Get the pan really hot before adding the chops. Fry the chops for 3 minutes on each side for thin cut ones, or if you're using thick cut chops try 5 minutes on each side. 

Take off the heat and drizzle in the salsa verse.