Lamb Chops with Rosemary and Anchovy Butter
Serves: 4 Prep Time: 5 minutes Cook Time: 16 minutes
Eat
Serve the chops with a courgette and carrot salad.
Ingredients
- 8 lean lamb chops
- Salt and freshly milled black pepper
- For the rosemary and anchovy butter:
- 50g/2oz butter, softened
- 30ml/2tbsp fresh rosemary leaves, finely chopped
- 30ml/2tbsp anchovy sauce
Method
- Prepare the rosemary and anchovy butter; in a small bowl mix all the ingredients together and set aside.
- Season the chops and smear on both sides with the butter. Cook on a prepared barbecue or preheated moderate grill for 12-16 minutes turning occasionally, brushing with any of the remaining butter.
- Serve the chops with a courgette and carrot salad.
Method
- Prepare the rosemary and anchovy butter; in a small bowl mix all the ingredients together and set aside.
- Season the chops and smear on both sides with the butter. Cook on a prepared barbecue or preheated moderate grill for 12-16 minutes turning occasionally, brushing with any of the remaining butter.
- Serve the chops with a courgette and carrot salad.
