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

Serves: 2

Season: Lamb is in season from May until

December

1 large garlic clove

20 fresh basil leaves

4 anchovy fillets

25 g unsalted butter

4 lamb loin chops

Sea salt

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.