Chop your lamb into long thick pcs.
Chop your mint leaves into very tinny pcs.
In a sufuria add some little water n bring to boil. Add salt n mint leaves n boil them abit. Let that mixture cool abit.
In a mixing bowl, add 3/4 of that mint leaves.
Add some little cooking oil. Add in it chopped onions, garlic n ginger. Mix well.
Add black pepper, Spanish paprika, tomato paste n tomato sauce as u mix. Make a not too light paste. Marinade your lamb with that paste. Combine everything well. Cover them for 30-50mins. can refrigerate them.
Prepare your baking tray. Grease some little oil. pre heat your oven for 10 mins at 140 degrees.
Arrange your chops on the tray n bake for 30-50 mins.
After 30 mins, turn your chops to bake/grill on the other side.
NOTE: There was some 1/4 cup mint water that was left, heat it abit, add tomato sauce n mix.
Once your chops are ready, put off the oven, mix the chops, sprinkle the mint tomato sauce on top, mix well n return it to the cooled oven for 5 mins. The oven is off but there is still some heat.
Once ready, chop some dhania n slice some few tomatoes. Serve your minty lamb chops on a nice plate, sprinkle some dhania n few slices of tomatoes.
Do enjoy....Bon appetite..
