Lamb Chops with Herb Butter (Serves 1)

Lamb chump chops are a cheaper cut of lamb so are  a great choice for cooking on budget – the really good news is that they take minutes to pan- fry!. The parsley butter is the real winner here as it completely lifts the flavour of the chops. The good news is that you won’t use all the butter, so just roll it, wrap it in clingfilm and freeze it. Once frozen, you can slice off pieces as and when you need them; either again for this dish or with other cuts of meat, or simply to spruce up some steamed potatoes or vegetables. You will really appreciate having this ‘quick fix’ in the freezer!

2 lamb chump chops

100g butter, softened and cubed

A bunch of parsley, chopped

Juice of ½ lemon

Olive oil

Sea salt and black pepper

  1. First make the parsley butter. Place the butter in a bowl with the chopped parsley, lemon juice and seasoning, mix well. Spoon on to a sheet of cling film and roll into a log shape, place in the freezer, wrapped in the clingfilm.
  2. Season the lamb chops and brush with a little olive oil, fry on a griddle pan (or in a normal frying pan) for about 2½-3 minutes each side so that they are still pink in the middle.
  3. Finally, cut a slice from the parsley butter and place on top of the chops.

*Tip – The Herb Butter will keep in your freezer for months, it is great sliced over most cooked meats, and will liven up plain steamed vegetables – it’s particularly delicious over new potatoes.