Sprinkle the thyme leaves over a large plate with a little salt and pepper, then squish the lamb chops or cutlets into the mix, turning them over to coat the both sides. This will give a lovely crust when cooked.
Place a large frying pan on a medium heat with a good glug of oil.
Fry the lamb chops for about 3-4 minutes on the first side or until they are golden brown. Flip the lamb over and leave to cook for a further 3-4 minutes depending how you like them cooked.
For the glaze, put the lactose free butter, maple syrup and balsamic vinegar into a small saucepan over a high heat.
Bring to the boil and then reduce to simmer, leaving it to bubble away for about three minutes, stirring from time to time.
When the glaze is thickened and syrupy (a little thinner than golden syrup) remove from the heat and keep warm.
Cut into the centre of one of the lamb chops or cutlets to check that they are cooked to your liking.
When ready, remove them onto a plate to rest for a few minutes, covered with tin foil (this will make the chops more tender and juicy).
Place two lamb chops on top of each plate and drizzle the glaze (and any resting juices) over. Scatter over the mint leaves.