Season the chops well and beat the butter or margarine until pale and creamy. Blend in the honey, mustard and seasoning to taste to form a smooth paste. Brush the honey mixture over the chops, cover and chill for about an hour.

Grill the chops under a hot grill for 5 minutes on each side.

Serve the chops, garnished with a little chopped parsley and sprigs of watercress and accompanied by boiled broccoli and jacket potatoes.

Lamb chops are very good cooked on a barbecue, but trim off excess fat to prevent it dripping on charcoal and flaring.