Maple and Balsamic Lamb Chops

1. Marinate – Mix maple syrup, balsamic, garlic, mint sauce, olive oil, and lemon zest. Coat the chops and leave for at least 30 mins (longer = more flavour).
2. Maple carrots – Slice carrots lengthways, drizzle with maple syrup + oil, roast for 30 mins at 180°C.
3. Sear & sizzle – Heat a pan to medium-high. Cook chops for 2–3 mins each side until golden and sticky.
4. Glaze – Remove chops, pour in leftover marinade, bring to the boil and simmer until thick and glossy.
5. Finish the job – Return chops to the pan (or oven) and cook to your liking, spooning over that sticky glaze.
6. Serve & impress – Plate up with buttery mash, your maple carrots, and a drizzle of extra glaze.