L A M B L O I N C H O P S
W I T H
B A S I L A N D A N C H O V Y B U T T E R
Preparation time: 20 minutes, plus optional
chilling time for the butter
Cooking time: 8-14 minutes
Season: Lamb is in season from May until
1 large garlic clove
20 fresh basil leaves
4 anchovy fillets
25 g unsalted butter
4 lamb loin chops
Freshly ground black pepper
Peel and finely chop the garlic. Place in a mortar. Wash, blot, dry and shred the basil leaves into small pieces. Put them into the mortar with the anchovy fillets (roughly chop before adding) and a tsp of the butter. Crush to a rough paste, adding the rest of the butter as you go. Store until needed in the refrigerator.
Set your oven to 200°C / 400°F / gas 6.
Season the chops lightly with salt and coarsely ground pepper. Grill for 4-7 minutes on each side, until well browned on top but still pink in the middle: if you insert a knife into the meat, it will be cooked to this point when a little pink liquid emerges.
Serve at once with the chilled butter on the side.