Lamb chops in spiced sauce

Preparation:

Preparation: Place the tomato purée in a bowl, add the olive oil, lemon juice, chilli, ginger, minced garlic cloves, parsley, the necessary salt and mix the ingredients thoroughly with a fork until you have obtained a fluid and homogeneous mixture. Once this is done, remove the fattest parts from the lamb chops, flatten them slightly, spread them on both sides with the prepared sauce and gradually place them on a plate; cover them with a sheet of transparent film and leave the meat to rest in the fridge for about 7-8 hours, so that it takes on the flavors well. Once the indicated time has elapsed, remove the meat from the fridge, drain it briefly from the marinated sauce (which you will keep aside) and brown it over moderately high heat in a large saucepan with a knob of butter, for a couple of minutes on each side; after that, lower the heat to a minimum and continue cooking for 15-20 minutes. Shortly before the end, put the marinade kept aside in the saucepan, making sure to distribute it evenly over the meat and finally, transfer the preparation onto the serving plate.