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How To Make Charred Lamb Chops, Garlic, Rosemary & Mint Butter

How To Make Charred Lamb Chops, Garlic, Rosemary & Mint Butter


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A beautiful dish using our new Sublime finishing butters.

Method for tomatoes

  1. Lightly season the tomatoes with sea salt, light sprinkle of sugar, drizzle olive oil & few turns pepper mill
  2. Place into pre heated oven cut side up for 1-2 hours on 100°C fan assisted (gas ½)

 

 

Method for Chops   

  1. Remove your chops out of the packaging, pat dry and bring to room temperature.
  2. Pre heat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
  3. Season the meat liberally just prior to cooking.
  4. Place the chops on the fat to render before searing on the flat sides then cook over high heat turning the chops a couple of times once a rich, dark crust has formed, reducing the heat if the meat is getting too charred.
  5. Cook 3 to 4 minutes each side for medium, pressing the meat with your thumb it should be slightly firm to touch before resting for medium.
  6. Finish by adding large knobs of the butter over the chops & leave to rest in a warm place for half the cooking time before serving.

 

 

Method for Broccoli

  1. Bring a pan of salted water to the boil then add the broccoli & simmer for 2-3 minutes until the stems are tender, drain well then gently toss with tomato & cracked black pepper.

 

  • The Ingredients
  • • 4 x F&Co Lamb Chops
  • • Sprig of rosemary
  • • Sublime Garlic, Rosemary & Mint Butter
  • • Sea salt & Cracked black pepper to taste
  • • Cold pressed olive oil
  • • Tender stem broccoli
  • • Punnet of cherry vine tomatoes, cut in ½
  • • Pinch of sugar

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