8 - 12 small, trimmed loin lamb chops
salt and freshly ground black pepper
2 - 3 bay leaves, crumbled
30 - 45 ml (2 - 3 tbsp) finely chopped onion
90 ml (6 tbsp) olive oil
90 ml (6 tbsp) dry white wine
lamb fat or oil for greasing
parsley sprigs, to garnish
matchstick potatoes, to serve
salt and freshly ground black pepper
2 - 3 bay leaves, crumbled
30 - 45 ml (2 - 3 tbsp) finely chopped onion
90 ml (6 tbsp) olive oil
90 ml (6 tbsp) dry white wine
lamb fat or oil for greasing
parsley sprigs, to garnish
matchstick potatoes, to serve
For the green butter
100 g (4 oz) butter, softened
1 - 2 garlic cloves, crushed
90 ml (6 tbsp) freshly chopped parsley
15 - 30 ml (1 - 2 tbsp) lemon juice
salt and freshly ground black pepper
1 - 2 garlic cloves, crushed
90 ml (6 tbsp) freshly chopped parsley
15 - 30 ml (1 - 2 tbsp) lemon juice
salt and freshly ground black pepper
method
1. Arrange the chops in a large flat dish and season to taste with freshly ground black pepper. Scatter over the crumbled bay leaves and finely chopped onion, and pour over the olive oil and dry white wine. Cover the dish. Leave in a cool place for at least 2 hours, turning the chops once or twice in the marinade.
2. Meanwhile, prepare the green butter. Place the softened butter in a mixing bowl, add the crushed garlic, 15-30 ml (1 - 2 tbsp) freshly chopped parsley and beat vigorously with a wooden spoon until smooth. Beat in the lemon juice and salt and pepper to taste.
3. Form the green butter into marble-sized rounds and chill in the refrigerator until firm. Roll the chilled rounds of butter into smooth balls, then roll one at a time in freshly chopped parsley until completely coated. Arrange in a serving dish, cover loosely with greaseproof paper and chill in the refrigerator until required.
4. Heat the grill without the grid to very hot 15 - 20 minutes before cooking. Grease the grid (with pieces of lamb fat if possible) to prevent sticking.
5. Drain the chops and arrange on the greased grid. Grill for about 2-3 minutes on each side, turning once. Transfer the chops to a heated serving platter, garnish with parsley and serve immediately with the green butter and matchstick potatoes.
2. Meanwhile, prepare the green butter. Place the softened butter in a mixing bowl, add the crushed garlic, 15-30 ml (1 - 2 tbsp) freshly chopped parsley and beat vigorously with a wooden spoon until smooth. Beat in the lemon juice and salt and pepper to taste.
3. Form the green butter into marble-sized rounds and chill in the refrigerator until firm. Roll the chilled rounds of butter into smooth balls, then roll one at a time in freshly chopped parsley until completely coated. Arrange in a serving dish, cover loosely with greaseproof paper and chill in the refrigerator until required.
4. Heat the grill without the grid to very hot 15 - 20 minutes before cooking. Grease the grid (with pieces of lamb fat if possible) to prevent sticking.
5. Drain the chops and arrange on the greased grid. Grill for about 2-3 minutes on each side, turning once. Transfer the chops to a heated serving platter, garnish with parsley and serve immediately with the green butter and matchstick potatoes.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
