Lamb chops with a Honey-Saffron Sauce
For the Chops
Put the chops with their marinade in a pot, add 1/2 cup of water, and simmer with the pot partially covered on medium heat until chops are tender (you can adjust the water if necessary or use a pressure cooker if you prefer)
Once the chops are tender, increase heat to high so that any excess water evaporates quickly. When relatively dry of extra water, add 4 tbsp. of oil into the pot and stir-fry the chops in the oil on medium heat for about 5 minutes. This helps give them a nice finish. If you have coals, you can give the chops a lovely bbq smoky aroma by lighting a coal, placing it on a piece of foil in the middle of the pan n dripping one drop of oil on the coal then covering the pan so that the smell gets infused into the chops. They will smell amazing!
For the Sauce
The sauce is optional, you can serve with any sauce of your choice. I just like honey with my chops! :))
Simmer all the ingredients together for 2 minutes and adjust to your taste.
Turn the heat off.
Serve the chops on a plate and drizzle the honey-saffron mint sauce over them then garnish with some caramelized onions and serve with baked potato wedges.