Instructions: Heat half the oil with the butter in a saucepan. Add the sugar and onions and cook over a gentle heat for 20-25 minutes adding the bacon after 10 minutes and stir occasionally until lightly golden.

Meanwhile heat the remaining oil in a frying or griddle pan, add the chops and cook for approximately 20 minutes, turning occasionally until cooked and golden.

Transfer the chops to a warmed serving plate and spoon over the caramelized onion and bacon mixture. Sprinkle over the parmesan and parsley and serve immediately.

NOTES : The sweetness of the onions and smokiness of the bacon compliment the lamb perfectly.

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