Marinaded Lamb Chops with Onion Sauce.

The lamb marinade for this was based on a recipe for a "three day lamb souvlaki" but simplified.
Marinade the lamb in olive oil, salt, pepper, broken up bay leaves, dried oregano, tomato puree, lemon juice, a little quality vinegar and ground cumin, best left to marinade over a few days.
For the onion sauce chop a large onion and place in a pan with a sprig or two of thyme and a few bay leaves, add enough water to nearly cover, season and bring to the boil and simmer for ten mins or so until the onions are cooked.
Drain the onions but reserve the cooking liquid, discard the thyme and bay and place in a blender add some of the cooking liquor and blitz to a fine sauce. Return to a clean pan, taste and adjust the seasoning if you need to and keep warm.
Griddle or pan fry the lamb chops and serve on top of the onion sauce.