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LAMB CHOP

The saddle chop is a relatively thin double chop, it is one of the best cuts of lamb. It will be a delight for a stylish meal. In a skillet, melt a piece of butter per chop, when hot, place 1 or 2 chops (they should not overlap). Check the cooking, the main part should be rarer than the edges, which you can press down with a fork, whereas you can lift the main part up. It is a shame that the edges are often left aside because they are undercooked. Place immediately on a hot serving dish, resting over a pan of hot water. Season with salt and pepper. Herb butter previously prepared, combining the remaining butter with 2 tablespoons of fresh chopped herbs, chopped garlic, salt and pepper, mix and refrigerate. Place a piece of herb butter on each chop and serve with green beans and fried potatoes.
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6 lamb saddle chops (5 1/4 oz each)
salt, pepper
1/2 cup butter
fresh herbs
1 clove garlic
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5
mn
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8
mn
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The cooking time depends on the thickness of the chops and on your own taste.
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Great Britain
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Meat
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Chinon
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