Recipe for Lamb Chops served in a mint and parsley butter with green beans
2 lamb chops
½ clove garlic – crush, peel and chop
3g parsley – chop
3g mint – chop leaves
1 tbsp butter (from your pantry)
150g green beans – trim ends
olive oil (form your pantry)
salt and pepper (from your pantry)
Preparation: Prepare all the ingredients as indicated above. Put the kettle on to boil. Gently melt the butter in a small pan.
Lemon: Using the fine side of the grater, grate the yellow/green skin of the lemon to create zest. Then cut in half and juice.
Green beans: Place a saucepan of lightly salted, boiling water on high heat. Add the green beans and cook for 3 minutes. Drain, drizzle with olive oil and season to taste. Keep warm.
Herb butter: Mix these ingredients in a small bowl – butter, parsley, mint, HALF the lemon and HALF the lemon zest. Season to taste.
Lamb chops: Rub both sides of each lamb chop with salt, pepper and olive oil. Place a large, dry frying pan on high heat. When hot, add the chops and sear for 3 minutes either side until golden and still pink in the middle. Using tongs (or two spoons) hold the fat side of the chop on the pan for 2 minutes until nice and golden.
Serve the lamb chops topped with herb butter and a side of green beans.