Pan-roasted lamb leg chops with herb butter recipe
This lamb dish makes a simple but delicious lunch or dinner. Make sure you use good quality fresh anchovies for the butter. It is best served with roasted red onions.
Ingredients
- 10 tbsp olive oil
- 4 garlic cloves, peeled
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 pinch sea salt and cracked black pepper
- 2 lamb gigot steaks
- 50 g unsalted butter, softened
- 1 small handful of mint leaves, finely chopped
- 1 tsp baby capers, roughly chopped
- 2 tsp finely chopped anchovies
- 10 tbsp olive oil
- 4 garlic cloves, peeled
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 pinch sea salt and cracked black pepper
- 2 lamb gigot steaks
- 1.8 oz unsalted butter, softened
- 1 small handful of mint leaves, finely chopped
- 1 tsp baby capers, roughly chopped
- 2 tsp finely chopped anchovies
- 10 tbsp olive oil
- 4 garlic cloves, peeled
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 1 pinch sea salt and cracked black pepper
- 2 lamb gigot steaks
- 1.8 oz unsalted butter, softened
- 1 small handful of mint leaves, finely chopped
- 1 tsp baby capers, roughly chopped
- 2 tsp finely chopped anchovies
Details
- Cuisine: English
- Recipe Type: Lamb
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Pour the olive oil onto a baking tray. Add the garlic, rosemary, thyme and salt and pepper.
- Place the lamb steaks in the tray, cover with cling film and refrigerate for 1 day.
- For the anchovy butter, place the remaining ingredients in a bowl and mix together well.
- Spoon the mixture onto a piece of cling film. Using the cling film, roll up the butter into a cylindrical shape. Tie the ends in knots and place in the fridge to firm up.
- Preheat the grill to hot and warm a baking tray.
- Heat a large griddle pan over a high heat until piping hot.
- Remove the tray of lamb steaks from the fridge. Drain off the oil and reserve.
- Heat a griddle to hot with some of the marinating oil. Sear the lamb steaks on both sides until golden brown. Remove from heat and set aside.
- Remove the anchovy butter from the fridge. Take off the cling film and, on a clean board, cut the butter into 1cm (½ inch) thick slices.
- Put the lamb steaks on the preheated baking tray, place the butter slices on top of the steaks and then place the tray under the hot grill.
- As soon as the butter starts to melt, remove from the grill and serve.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature