1. Rub oil all over lamb chops and season with black pepper powder and salt to taste. Set it aside to marinate a bit.
2. Peel and cut potatoes into chunks and boil it with garlic and lightly salted water until fork tender. Drain off water and mash potatoes, season with butter, milk, salt and pepper. Set it aside.
3. Melt butter in a sauce pan and stir in flour to make a roux (flour and butter based thickening agent). Slowly cook on low heat until roux is dark brown in colour, the aroma will be slightly nutty.
Roux are the best thickening agents for soups and sauces
4. Dilute beef stock cube in hot water and pour half into roux. Whisk out the lumps and it will thicken into a paste. Pour in the rest of beef stock and whisk again for a smooth consistency.
5. Add in black pepper powder and milk. Simmer gently for a few minutes to allow the flavours to infuse. Add more hot water or milk if the sauce gets too thick. Keep warm.
Sauce should be smooth and thick enough to coat the back of a spoon
6. Heat up a grill or a pan until really hot, grill lamb on both sides until charred and cooked. Each side should take about 4 - 6 minutes, also depending on the thickness of the chops.
Cook on smoking hot pan or grill to get that wonderful smoky char
7. Rest lamb chops for a few minutes. In the meantime, blanch some vegetables of your choice and season with a little olive oil, salt and pepper.
8. Serve grilled lamb chops with garlic mash potatoes, veggies and douse it with creamy black pepper sauce.