Prepare the Mint Yogurt Sauce: In a medium mixing bowl, combine the Greek yogurt, finely chopped mint, grated garlic, lemon juice, and olive oil. Stir everything together until well combined. Season with salt and a tiny pinch of sugar, if using. Taste and adjust the lemon or salt if needed. Set aside in the fridge for at least 20 minutes for the flavours to develop.

Season the Lamb: Pat the lamb chops completely dry with a paper towel. This is a critical step for getting a good crust. In a small bowl, mix together 2 tablespoons of olive oil, the minced garlic, and chopped rosemary. Rub this mixture all over the lamb chops, ensuring they are evenly coated. Season generously with sea salt and black pepper on both sides.

Heat the Pan: Place a large, heavy-based frying pan or cast-iron skillet over a medium-high heat. Let it get properly hot – you should feel a good wave of heat when you hold your hand a few inches above the surface.

Sear the Lamb Chops: Carefully place the lamb chops in the hot, dry pan. You should hear an immediate sizzle. Be sure not to overcrowd the pan; cook in two batches if necessary. Sear the chops for 2-3 minutes on the first side, without moving them, until a deep golden-brown crust forms.

Flip and Cook: Flip the chops and cook for another 2-3 minutes on the second side for medium-rare. For medium, cook for an additional 1-2 minutes per side. I find that this timing works best for chops that are about 2.5cm thick.

Baste with Butter: During the last minute of cooking, add the butter and the crushed whole garlic clove to the pan. Once the butter has melted and is foaming, carefully tilt the pan and use a spoon to baste the sizzling, fragrant butter over the chops. This adds a final layer of glorious flavour.

Render the Fat Cap: Using tongs, hold the lamb chops on their sides to render the fat cap for about 30-60 seconds, until it's golden and crispy.

Rest the Lamb: Transfer the cooked lamb chops to a cutting board or warm plate. Loosely cover them with foil and let them rest for 10 minutes. This step is non-negotiable! It allows the juices to redistribute throughout the meat, ensuring every bite is succulent.

Serve: Arrange the rested lamb chops on a platter and serve immediately with the cool mint yogurt sauce on the side for dipping.