This South American Mojito style recipe combines the flavours of citrus and mint, rum and the thick sweetness of muscovado sugar with basil for that little bit more!
For 4 you will need:
1Zest the whole limes into a bowl then scrunch (do this in a mortar & pestle if you have one) the mint and basil leaves together to bruise (this releases the flavours) and put into the bowl, add the rum, sea salt mix, the sugar and mix well. Juice the limes into the bowl and mix in.
2Put the lamb chops into the bowl and toss in the marinade, cover with cling film and put in the fridge for a couple of hours, occasionally stirring the marinade and the lamb.
3Set your oven to 180°C / Gas 4.
4Put the chops into a baking tray and pour over all the marinade over the chops. Cover well with baking parchment then cooking foil and cook in the centre of your oven for 25-30 minutes.
5When ready put the chops onto a warm plate and cover. Make a roux* and blend into the liquid to thicken, if necessary add a little water to achieve the right consistency.
6Arrange the chops on plates and pour over the sauce. Serve with roast potatoes, baby corn, baby carrots and green beans.
*For a gluten free recipe use GF plain flour to make your roux or cheat and use a little cornflour dissolved in water.