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Ingredients
Method
- 8 lamb loin or cutlet chops
- 4 garlic cloves (2 crushed, 2 finely sliced)
- 4 sprigs fresh rosemary
- 50g unsalted butter
- 2 tbsp olive oil
- Juice of half a lemon
- Salt and cracked black pepper
- Season lamb chops generously on both sides. Press a sliver of garlic and a small rosemary sprig onto each. Heat olive oil in a heavy frypan over high heat until smoking. Cook chops 3-4 minutes per side for medium, working in batches to avoid crowding. Rest on a warm plate.
- Reduce heat to medium, add butter, crushed garlic and remaining rosemary. Cook until foamy and begin to turn golden, 1-2 minutes.
- Spoon the rosemary butter over the rested chops, finish with a squeeze of lemon and serve immediately.
25 mins
4 serving
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