• Begin by French-trimming your lamb cutlets. Your butcher can do this, but you want the trimmings for the sauce.

  I have included instructions to make a sauce with stock (further down the recipe) if you do not want to bother with trimming the meat.
• With a sharp paring knife, slice the lamb cutlet at the end of the eye of meat that is the loin, making sure that you cut all the way to the bone.

  Cut off the thick part of the meat above the bone and set aside.
• Now, using a paring knife, scrape the remaining meat and sinew away from the bone until the bone section is clean. Set aside all of the trimmings for the sauce.
• 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.
• Add the red wine vinegar and 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 through a fine-mesh sieve and return to the pan. Now is a good time to taste and add salt to taste.
• Mash the butter for the sauce with the flour.
• Just before serving, whisk in the butter and flour mix and cook, whisking regularly for 2 minutes until thickened slightly.
• Heat a griddle pan over a high heat. When the pan is hot, sear the lamb cutlets on the skin side for a minute or two or until the fat begins to render out.

  Then flip the lamb cutlets onto a side and sear for 2 minutes, then flip and cook the other side for 2 minutes.
• Transfer the chops to the oven and cook at 180°C or 350°F and cook for 5-10 minutes, depending on how you want them cooked.Medium Rare 57°C or 135°FWell Done 71°C or 159°F.

  Be sure to rest the lamb for 3-4 minutes before serving.

To make a Sauce with Stock:

• Bash the garlic cloves with the blunt edge of the knife.
• Dice the shallot for the sauce as finely as you can.
• Mash the butter for the sauce with the flour.
• Heat the olive oil for the sauce in a small pan (17-18cm or 7"). Add the shallot and garlic cloves and cook for 5 minutes, stirring regularly.
• Pour in the red wine vinegar and reduce almost completely.
• Add the rose harissa and lamb stock, reduce the temperature to low, taste and add salt as required.
• Add a lid and simmer for 15 minutes.
• Pass the sauce through a fine mesh sieve and return to the pan, just before serving, whisk in the butter and flour mix.