A favourite way with lamb from ” Butter” by James Martin.
Ingredients
- 2 x200 g Barnsley Lamb Chops or lamb steaks
- 1 tbsp olive oil
- sea salt and black pepper
For the Butter:
- 100 g goat’s butter softened
- 75 g soft goats’ cheese
- 1/2 tsp freshly ground black pepper
- 15 g green peppercorns
- a sprig rosemary chopped
Servings:
Instructions
- Season the chops with salt and pepper. Heat a large non stick frying pan until hot and drizzle in the oil. Cook the chops for 2-3 minutes until deeply coloured, then turn and cook for a further 2-3 minutes. Make sure the fat is crisp.
- Beat together the butter, cheese and ground pepper until smooth. Mix through the ground peppercorns and rosemary. Divide the butter over the lamb and serve.
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