Place the lamb fat side down for a couple of minutes until crisp. Turn the heat down to medium, flip on to one side and cook for 5 minutes. Flip on the other side and cook for another 7 – 10 minutes. This will vary greatly from chop to chop. Cook until the internal temperature when tested with a probe reaches 60C for rare, 65C for medium. Rest on a warm plate or board while you make the sauce.